Try an English classic with this Lancashire hotpot recipe - a traditional take on a lamb stew.
Warm the olive oil and brown the lamb and kidneys set aside.
In the same pan with the remaining meat juices and residue add the onion and half a teaspoon of salt, to draw out the moisture, and sweat for a couple of minutes.
Add the flour and coat the onions.
Add the stock and the thyme and bay leaves. Stir and make a lovely thickened gravy.
Butter a lidded casserole dish and first lay a layer of potatoes on the bottom of the dish. Add half of lamb and kidney mixture.
To this add a layer of black pudding slices, about half will do. Pour over half the gravy..
Then cover with a layer of potato slices, and as before a layer of meat then black pudding , then the gravy. Season the potatoes as you go.
The top layer of potatoes can be arranged as carefully as you like to make a nice scalloped pattern or funky circles. Dot with butter cubes.
Cover with the lid and place in a pre heated oven, 180 c for 20 minutes, then take off the lid and cook for a further 20 minutes until the top layer of spuds is golden. Ecky thump lad this is champion.
Trending This Week