Sunday Supper: Lancashire Hotpot - Lunch Recipes

Ingredients

• 4 larges baking potatoes, peeled and cut into 1/2 inch rounds
• 680 grams beef broth
• 4 servings Butter to top casserole
• 1 carrot, chopped
• 1 rib celery, chopped
• 1 Tbsp flour
• 3 cloves garlic, minced
• 4 servings Kosher salt and cracked black pepper
• 3 lamb kidneys, cleaned and internal membrane removed
• 907 grams lamb stewing meat, cubed
• 1 small onion, chopped
• 4 servings Chopped parsley to garnish
• 1 small bunch thyme
• 4 servings Vegetable oil