Lancashire Hot Pot

Slow-cooked classic lamb and kidney stew layered with potatoes and black pudding for a hearty family meal.

Lamb Main Course British Slow-Cooked Offal

Estimated Nutrition

Calories

806

kcal / serving

4836 kcal total

Carbs

51.7g

per serving

310.2 g total

Fat

45.4g

per serving

272.4 g total

Protein

47.6g

per serving

285.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Worcestershire Sauce

null

Dairy

Butter

cut into cubes, plus extra for greasing

GrainsCereals

tbsp

Plain Flour

null

Liquids

250

Lamb Stock

null

Meat

Lamb Neck

chopped into bite-sized pieces

piece

Lambs' Kidneys

cleaned, trimmed, and cut into quarters

500

Black Pudding

thickly sliced, outer casing removed

NutsSeeds

0.5

tsp

Salt

null

sprig

Thyme

fresh

piece

Bay Leaves

fresh

unit

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

null

Vegetables

piece

Onion

peeled and sliced

Potatoes

peeled and sliced

Method

Preheat the oven to 180°C.

Fry the lamb and kidneys in olive oil for 2 minutes until golden-brown and set aside.

Soften the onions with salt in the same pan and stir in the flour.

Simmer the stock, thyme, bay leaves, and Worcestershire sauce for 10 minutes until thickened.

Layer potatoes, seasoned with salt and pepper, lamb mixture, black pudding, and stock in a buttered casserole dish.

Finish with a layer of potatoes dotted with butter.

Bake covered for 20 minutes, then uncover and bake for 20 more minutes until golden-brown.

Spoon into serving bowls to serve.