United Kingdom - Lancashire hotpot
INGREDIENTS (serves 4)
• 800 g of lamb shoulder
• 2 lamb kidneys
• 500 g of potatoes
• 250 g of onions
• 25 g of butter
• 150 ml of beef stock
• Salt and pepper
Debone the meat, remove the fat and cut into pieces.
Remove the skin and the white areas of the kidneys. Cut into pieces and soak in cold water,
which should be changed several times. Peel the potatoes and cut into cubes. Wash the onions
and cut them up.
In a casserole dish, layer the potatoes, followed by the meat, the drained kidneys and the
onions. Add salt and pepper. Then add another layer of slightly overlapping slices of potato. .
Add the beef stock and lastly spread the butter on the potatoes.
Put on a lid and place in a pre-heated oven at 180 °C for around 75 minutes.
Then remove the lid and cook for another 30 minutes or until the potatoes are brown.
last modification: 2015-07-22 13:52:42
© European Commission, 2013