Lancashire Hotpot

by GL
(United Kingdom)

2.2lb / 1kg lamb shoulder fillets, cut into 1-inch chunks

6 lamb kidneys, core removed and quartered

2 large onions, cut roughly into segments

1 tsp worcestershire sauce

2 tbsp oil

butter

3 large potatoes, thinly sliced

2 bay leaves

2 sprigs of fresh thyme

salt

pepper


(serves 6)

In a heavy skillet, heat the oil and 1 tbsp butter until very hot, add the lamb pieces, worcestershire sauce, salt and pepper to taste, and fry on high heat for about 5 minutes until the outside is brown and crusty, but the inside is still raw. Remove from pan and repeat with the kidneys without further seasoning. Remove from pan. Add a little butter and fry the onion until very slightly brown. Place the lamb, kdney and onion at the bottom of a lidded 3.5-liter casserole dish. Add 20 fl oz / 570 ml hot water. Push the bay leaves and thyme into the mixture. Arrange the potato slices on top in an overlapping pattern. Brush melted butter over the top of the potatoes. Sprinkle freshly milled salt and pepper over the top to taste. Cover tightly and cook in a preheated oven at 170°C (335°F) for 1 hour 15 minutes. Remove the lid and place under preheated grill for 15 minutes to lightly brown the potatoes. Serve with vegetables or traditional red cabbage.