Lancashire Hotpot

🛒 Ingredients

• Lamb shoulder, boneless 600 g · 1260 kcal
• Lamb kidneys 100 g · 100 kcal
• Onions 300 g · 120 kcal
• Carrots 200 g · 82 kcal
• Beef stock 500 g · 50 kcal
• Worcestershire sauce 30 g · 3 kcal
• Potatoes 800 g · 616 kcal
• Vegetable oil 15 g · 135 kcal
• Bay leaves 2 g · 0 kcal
• Dried thyme 1 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 160°C (325°F). Pat the lamb shoulder pieces dry and season generously with salt and pepper.
2. Heat vegetable oil in a large oven-safe casserole or Dutch oven over medium-high heat. Brown the lamb pieces on all sides, then remove and set aside.
3. Add sliced onions and carrots to the same pot and cook until softened, about 5-7 minutes. If using, add lamb kidneys and cook for another 2 minutes.
4. Stir in Worcestershire sauce, dried thyme, and bay leaves. Pour in the beef stock and bring to a simmer.
5. Return the browned lamb pieces to the pot, ensuring they are mostly submerged. Bring back to a gentle simmer, then remove from heat.
6. Arrange thinly sliced potatoes over the top of the stew, overlapping them neatly to form a shingled crust. Season the potatoes lightly with salt and pepper.
7. Cover the pot tightly with a lid or foil and bake for 1.5 hours. Then, remove the lid/foil and continue baking for another 1 hour, or until the potatoes are golden brown and crispy.
8. Let the hotpot rest for 10-15 minutes before serving. Serve hot, directly from the pot.