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Traditional Lancashire Hotpot Recipe
Traditional Lancashire hotpot is a Sunday lunch staple and our kidney-free version has no butter but still packs a flavourful punch.
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Cooking tools:
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Saute pan
- Plate
- Baking dish
- Oven
- Spoon
- Pastry brush
- Grill
Ingredients
- 650g boned lamb shoulder with the fat trimmed away
- 4 tsp of plain flour
- 1 tbsp rapeseed oil
- 2 medium onions, halved length-ways and thinly sliced
- 3 carrots, halved length-ways and cut into chunks
- 220g swede cut into chunks
- 4 thyme sprigs
- 2 bay leaves
- 210ml chicken stock made with ½ chicken stock cube
- 2 tsp of Worcestershire sauce
- 725g Maris Piper potato, thinly sliced
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