Published: by Absolutely Recipes, in the Meat recipes category.

Lancashire Hot Pot (I) Recipe.

Ingredients:

2 LBS Potatoes (Peeled and Cut into Slices)
2 LBS Middle Neck of Lamb (Chopped into Bite Sized Pieces)
1 TSP Salt
1 TSP Ground Black Pepper
1 TBSP Olive Oil
4 Lambs Kidneys (Cored, Skinned and Finely Chopped)
1 1/2 Cup Onion (Peeled and Sliced)
1 TBSP All Purpose Flour
3 Cups Water Mixed with 1 TBSP Worcestershire Sauce
2 Bay Leaves
2 Sprigs Fresh Thyme

Recipe Instructions:

In a large skillet, heat oil and 1/2 TBSP of butter until almost smoking hot.
Then, add the pieces of lamb and brown until they have a nice crust.
Once lamb has been browned, move them into a large casserole dish and brown the kidneys pieces.
Once kidney pieces are browned, move them into the casserole dish as well.
In the same skillet, add another 1/2 TBSP butter and fry the onions cooking them for about 12 minutes until they just start to brown at the edges.
Stir in the flour to soak up the juice then slowly add the water and Worcestershire, stirring or whisking until flour and liquid is blended.
Season with salt and pepper, bring to a steady simmer then pour over the meat mixture.
Add bay leaves and thyme and arrange the sliced potatoes across the top of the meat mixture, overlapping each slice.
Season with salt and pepper and drop small amounts of butter on top.
Cover casserole dish with a tight-fitting lid and cook at the top of the oven for 1 1/2 hours, then remove the lid and cook for an additional 50 minutes.
Once finished, remove the bay leaves and thyme sprigs before serving.

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