Traditional recipes for Lancashire hotpot included oysters and sometimes mushrooms, but that was in the days when these two ingredients were commonplace and therefore relatively cheap. Today, this dish makes a simple family meal with lamb chops and potatoes as the main ingredients.
- 2 lb potatoes peeled and sliced into rings
- Salt and freshly ground black pepper
- Beef dripping or lard for frying
- 2.2 lb middle neck lamb chops
- 2 lamb's kidneys cleaned and chopped
- 1 large onion peeled and finely chopped
- 1/2 tsp dried thyme
- 1 pint hot beef stock
- Put half the potato rings in a layer on the bottom of a deep ovenproof casserole. Season well with salt and pepper.
- Melt a knob of dripping or lard in a frying pan. Add the chops and kidneys and brown quickly on all sides. Remove from the pan with a slotted spoon.
- Lay the chops and kidneys on top of the potatoes, add the onion and sprinkle with the thyme. Pour in the hot stock. Put the remaining potatoes in a layer on top.
- Season again, cover with a lid and place in a moderate oven (180°C/350°F or Gas Mark 4). Cook for 2 hours, then remove the lid and return to the oven to brown the top layer of potatoes for 15 to 20 minutes.
- Serve immediately, straight from the casserole, with a seasonal green vegetable or buttered carrots.
Calories: 620 kcal
Carbohydrates: 44 g
Protein: 69 g
Saturated Fat: 7 g
Cholesterol: 191 mg
Sodium: 397 mg
Potassium: 2004 mg
Fiber: 6 g
Sugar: 4 g
Vitamin A: 17 IU
Vitamin C: 47 mg
Calcium: 74 mg
Iron: 8 mg