Main Courses Recipes - Lancashire Hotpot Recipe

Ingredients

• 12 lamb cutlets

• 6 lamb's kidneys (halved)

• 50g/2oz butter (melted]

• 1.1 kg/2 1/2lb potatoes (thinly sliced)

• 3 large onions (sliced)

• 225g/8oz flat-cap mushrooms (thickly sliced)

• Salt and pepper

• 300ml/1/2pt water

Serves 4

---

Method:

1. Preheat the oven to 220°C/425°F/Gas mark 7.

2. Brown the cutlets and kidneys in a pan, using half the butter, over a high heat.

3. Layer the potatoes, cutlets, kidneys, onions and mushrooms in a deep casserole, seasoning well between each layer. End with a layer of potatoes, neatly overlapping and covering the surface of the dish.

4. Pour the water over. Brush the remaining butter over the top layer of potatoes and season well.

5. Cover the casserole dish and place in the oven. Give it 20 to 25 minutes to heat through, then reduce the oven temperature to 150°C/300°F/Gas mark 2 and leave to cook for a further 2 hours.

6. Remove the lid, raise the oven temperature back to 220°C/425°F/Gas mark 7and cook for a final 20 to 30 minutes until the top layer of potato is browned.