Traditional Lamb and Kidney Lancashire Hotpot
Experience the true flavors of Northern England with this Traditional Lamb and Kidney Lancashire Hotpot. This hearty one-pot dish features tender lamb and kidney simmered with earthy root vegetables, all topped with a crispy layer of golden potatoes. Perfect for warming up during colder months, this dish not only nourishes the body but also warms the soul. Serve it with a side of crusty bread for a comforting meal, ideal for sharing with family and friends.
N/A
Servings
420
Calories
14
Ingredients
Ingredients
lamb
12 ounces (cut into bite-sized pieces)
lamb's kidney
1 (skinned and cut into pieces)
onions
2 (peeled and sliced)
carrot
1 (peeled and sliced)
turnip
1 (peeled and sliced (optional))
potatoes
3 (peeled and sliced into thick rounds)
oil
1 tablespoon (for frying)
stock cube
1 (to be dissolved in water)
water
2 cups (boiling)
flour
2 teaspoons (for thickening)
salt
to taste
pepper
to taste
mixed herbs
1 pinch
butter
knob (for dotting on top)
Instructions
1
Begin by cutting the lamb into bite-sized pieces. For the lamb kidney, remove the skin, cut it in half lengthways, discard the white fatty core, and then chop it into smaller pieces. Prepare the vegetables by peeling and slicing the onions, carrot, and turnip (if using). Slice the potatoes into thick half-inch rounds.
2
In a frying pan, heat the oil over medium heat. Add the lamb pieces, browning them on all sides. Follow by browning the kidney. Once browned, transfer the lamb and kidney into a casserole or ovenproof dish.
3
In the same pan, sauté the sliced onions for 3-4 minutes until softened. Add the sliced carrot and turnip, and continue to sauté gently for an additional 3 minutes, stirring regularly.
4
Combine the sautéed vegetables with the meat in the casserole dish. Dissolve the stock cube in 2 cups of boiling water. Sprinkle the flour over any remaining juices in the frying pan and stir well to combine. Gradually pour in the stock while continuously stirring to create a smooth gravy. Season the gravy with salt, pepper, and herbs.
5
Pour the gravy over the meat and vegetables in the casserole, ensuring everything is well covered. Layer the sliced potatoes on top, overlapping the slices to create a sturdy crust. Dot the potato layer with butter.
6
Cover the dish with a lid or tightly with foil. Place it in the oven preheated to 325°F (170°C or Gas Mark 3-4) and cook for 1 1/2 to 2 hours. During the last 30 minutes, remove the lid to allow the potatoes to brown. If necessary, increase the oven temperature to 400°F (200°C or Gas Mark 6-7) or briefly place the dish under a hot grill to achieve a crispy topping.
7
If baking is not possible, simmer the casserole gently on the stove for 1 1/2 to 2 hours, then finish by grilling the potato topping as described.
Nutrition Information
20g
Fat
31.5g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Traditional Lamb and Kidney Lancashire Hotpot?
It is a hearty one-pot dish from Northern England featuring tender lamb, kidney, and root vegetables topped with a crispy layer of golden potatoes.
What type of meat is used in this recipe?
This recipe uses 12 ounces of lamb cut into bite-sized pieces and one lamb's kidney.
How do I prepare the lamb kidney?
Remove the skin, cut it in half lengthways, discard the white fatty core, and then chop it into smaller pieces.
What vegetables are included in the hotpot?
The dish includes onions, a carrot, and an optional turnip.
How should the potatoes be prepared?
The potatoes should be peeled and sliced into thick half-inch rounds to create the topping.
What is the recommended cooking temperature?
Preheat your oven to 325°F (170°C or Gas Mark 3-4) for the main cooking duration.
How long does it take to cook the hotpot?
The dish should cook for 1 1/2 to 2 hours in the oven.
How many calories are in a serving of this hotpot?
There are 420 calories per serving.
What is the protein content of this dish?
Each serving contains 33 grams of protein.
How much fat is in this recipe?
The recipe contains 20 grams of fat per serving.
What are the carbohydrate levels?
There are 31.5 grams of carbohydrates per serving.
How do I make the gravy for the hotpot?
Dissolve a stock cube in 2 cups of boiling water, sprinkle flour over the pan juices, and gradually stir in the stock.
Do I need to brown the meat before baking?
Yes, you should brown the lamb and kidney pieces in a frying pan with oil before transferring them to the casserole dish.
How do I ensure the potatoes get crispy?
Remove the lid for the last 30 minutes of cooking and, if needed, increase the temperature to 400°F or place under a grill.
Can this be cooked on a stove if I don't have an oven?
Yes, you can simmer it gently on the stove for 1 1/2 to 2 hours and finish the potato topping under a grill.
What seasonings are used in this recipe?
The recipe calls for salt, pepper, and a pinch of mixed herbs.
Why is butter used on the potatoes?
A knob of butter is dotted on top of the potato layer to help them brown and add flavor.
How many ingredients are required in total?
There are 14 ingredients in this recipe.
Is the turnip mandatory?
No, the turnip is listed as an optional ingredient.
What should I serve with this dish?
It is ideal served with a side of crusty bread to complement the hearty gravy.
What is the purpose of the flour in the recipe?
The flour is used to thicken the juices and stock to create a smooth gravy.
How should the onions be prepared?
The onions should be peeled and sliced, then sautéed for 3-4 minutes until softened.
How much water is needed for the stock?
You will need 2 cups of boiling water to dissolve the stock cube.
How should the potatoes be layered?
Layer the sliced potatoes on top of the meat and vegetables, overlapping the slices to create a sturdy crust.
Does the recipe use a specific type of oil?
The recipe requires 1 tablespoon of oil for frying, but does not specify a particular type.
Is this recipe considered a comfort food?
Yes, it is tagged as a traditional comfort food and a hearty meal.
What size should the lamb pieces be?
The lamb should be cut into bite-sized pieces.
How long should the vegetables be sautéed?
Sauté the onions for 3-4 minutes, then add the carrot and turnip for an additional 3 minutes.
Can I use foil to cover the dish?
Yes, you can cover the dish with a lid or tightly with foil during the first part of baking.
What cuisine does this dish belong to?
This is a traditional European dish, specifically from Northern England.