Lancashire Hotpot

Ingredients

• ¼ lb butter
• 2 lb lamb shoulder
• 3 lamb kidneys
• 2 onions
• 4 carrots
• 2 tbsp all-purpose flour
• 2 tsp Worcestershire sauce
• 2 cup chicken broth
• 2 bay leaves
• 2 lb potatoes

Steps

1. Preheat oven to 325 F (160 C). In a large, shallow casserole dish, melt some butter and brown the lamb in batches, then set aside. Repeat with the lamb kidneys.
2. Add a little more butter to the dish, then fry the chopped onions and sliced carrots until golden. Sprinkle in the flour and cook for 2 minutes.
3. Stir in the Worcestershire sauce and chicken broth, bringing the mixture to a boil. Return the browned lamb and kidneys to the dish, along with the bay leaves, then remove from heat.
4. Arrange thinly sliced potatoes over the meat and vegetable mixture. Drizzle the potatoes with a little melted butter, then cover the dish.
5. Bake for 1.5 hours, or until the potatoes are tender.
6. Remove the lid, brush the potatoes with more butter, and increase oven temperature to brown the potatoes, or place under a broiler for 5-8 minutes until golden and crisp.