Lancashire hotpot

Ingredients

• 100g dripping or butter
• 900g stewing lamb, cut into large chunks
• 3 lamb kidneys, sliced, fat removed
• 2 medium onions, chopped
• 4 carrots, peeled and sliced
• 25g plain flour
• 2 tsp Worcestershire sauce
• 500ml lamb or chicken stock
• 2 bay leaves
• 900g potato, peeled and sliced

Method

1. Heat oven to 160C/fan 140C/gas 3.
2. Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
3. Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
4. Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
5. Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
6. Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
7. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
8. Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.