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Lancashire hotpot
- Prep time:
- 20 mins
- Cook time:
- 2 hrs 15 mins
- Serves:
- 5
Matthew Fort serves up a hearty British classic with lamb, kidneys and potatoes
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Ingredients
Method
1. Preheat the oven to 190C/gas 5.2. Trim excess fat from the chops.
3. Melt the dripping in a frying pan, and brown the chops on both sides. Set to one side.
4. Slice the onions finely and fry in the dripping until soft. Peel and slice the potatoes quite thickly.
5. In a large casserole, place a layer of potatoes, then a layer of chops, then a layer of onions, then a layer of kidney slices.
6. Season and repeat until all the ingredients are used up, finishing with a layer of potatoes (peel and slice a few more if you need to).
7. Pour in the stock. Brush the top layer of potatoes with any remaining dripping.
8. Cover with foil and then the lid of the casserole. Place in the oven and cook for two hours. 20-30 minutes before the hotpot is ready, remove the lid and let the top go brown and crisp.
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Latest Comment
I made this with bones from the supermarket (4 large ribs for 54p) - we went out left it in the slow cooker for about 4 hours... and i was surprised but it was absolutely delicious.
Pleased to see you got it right. Most Chefs get it wrong or add non authentic ingredients. This recipe is straight out of my Grandma's notebook of 1892, a Bolton lass. She left me her original pot in her will, which is still in use today. Well done