Lancashire Hotpot

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Heat the oven to 160°C. Season and brown the lamb in batches; brown the optional kidneys briefly.

Ingredients quick view

900 g lamb neck chops or diced mutton

2 lamb kidneys, trimmed and sliced, optional

3 onions, sliced

1 tablespoon plain flour

500 ml lamb stock

1 teaspoon Worcestershire sauce

1 bay leaf

1 kg potatoes, thinly sliced

40 g butter or dripping

Salt and black pepper

Waxy-floury all-round potatoes hold their layered shape.

Keep the final potato layer above the liquid so it can brown.

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