Traditional Lancashire Hotpot
|Lamb kidney||4 , cored, skinned and chopped|
|End and middle neck of lamb||2 Pound (900 Gram)|
|Hot water||1 Pint, mixed with 1/2 teaspoon worcestershire sauce (570 Milliliter)|
|Worcestershire sauce||1⁄2 Teaspoon, mixed with hot water|
|Fresh thyme sprig/1/2 teaspoon dried thyme||2|
|Potatoes||2 Pound, cut into 3/4 inch slices (900 Gram)|
|Onions||3⁄4 Pound, roughly chopped (350 Gram)|
|Butter||1 Teaspoon (Leveled)|
|Freshly milled black pepper||To Taste|
1 In a large frying pan, heat some dripping until it is smoking hot.
2 Add the pieces of meat (2 or 3 pieces at a tim ) and cook until they all have a good brown crust.
3 Transfer them to a wide casserole when browned.
4 Brown the pieces of kidney too, and tuck these in amongst the meat.
5 In the pan, add a little butter if you need any extra fat and fry the onions, cooking them for about 10 minutes till they turn brown at the edges.
6 Stir in the flour to absorb the juices.
7 Gradually add the hot water and Worcestershire sauce, stirring until flour and liquid are smoothly blended.
8 Season with salt and pepper and bring it up to simmering point.
9 Evenly pour it over the meat in the casserole.
10 Add in the bayleaf and thyme.
11 Arrange the potato slices on top, in an overlapping pattern.
12 Season the potatoes and add a few flecks of butter.
13 Cover and cook near the top of the oven for 1 1/2 hours.
14 Uncover and cook for another 50 minutes.
15 Serve hot.
You can brush the potatoes with a little more butter and place the casserole under a hot grill.