Step 1 of 5
Lancashire Hotpot
Heat oven to 160C / fan 140C / Gas 3. Heat butter or dripping in a large shallow casserole. Brown the lamb in batches and transfer to a plate, then repeat with the kidneys.
Step 2
Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour and cook for a couple of minutes.
Step 3
Add the Worcestershire sauce and pour in the stock. Bring to the boil. Stir in all the browned meat and bay leaves, then turn off the heat.
Step 4
Arrange the sliced potatoes in overlapping layers on top of the meat. Drizzle with a little more butter or dripping. Cover and bake for about 1.5 hours until the potatoes are cooked.
Step 5
Remove the lid, brush the potatoes with a little more dripping and return to the oven or finish under the grill for 5 to 8 minutes until the potatoes are golden and crisp.
