Lancashire hotpot
Cuisine Britannique Sans porc
Instructions
- 1
Chauffer oven to 160C/fan 140C/gas 3
- 2
Chauffer some dripping or Beurre in a large shallow casserole dish, brown the Agneau in batches, lift to a plate, then repeat with the kidneys.
- 3
Frire the onions and carrots in the pan with a little more dripping until golden
- 4
Sprinkle over the Farine, allow to Cuire for a couple of mins, shake over the Worcestershire sauce, Verser in the stock, then bring to the Bouillir
- 5
Remuer in the meat and bay leaves, then turn off the Chauffer
- 6
Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping
- 7
Couvrir, then place in the oven for about 1½ hrs until the potatoes are cooked.
- 8
Retirer the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the Griller for 5-8 mins until brown.
