Lancashire Hot Pot

From Mary Berry’s Complete Cookbook

Serves 4

Ingredients

2 Tbsp sunflower oil

2 lb lamb loin chops, trimmed

3 lamb kidneys, trimmed and halved

2 lb potatoes, cut into 1/4 inch slices

1 lb carrots, sliced

2 large onions, chopped

1 tsp sugar

salt and black pepper

1 bay leaf

1 rosemary sprig

a few parsley sprigs

2-1/2-3 C lamb or chicken stock, or water

chopped parsley, to garnish

Instructions

  1. Heat the oil in a Dutch oven, add the lamb chops in batches, and brown over a medium heat for 5 minutes. Remove and set aside. Add the lamb kidneys and cook for 3-5 minutes. Remove and set aside.

  2. Add the potatoes, carrots, and onions and cook for 5 minutes. Remove from the Dutch oven.

  3. Make layers of lamb chops, lamb kidneys, carrots, and onions in the Dutch oven, sprinkling with the sugar and a little salt and pepper and putting the herbs in the middle.

  4. Top with a neat layer of potatoes. Pour in enough stock to come up to the potato layer. Cover tightly and cook in a preheated oven at 325ºF for 2 hours or until the meat and vegetables are tender.

  5. Remove the Dutch oven lid, increase the oven temperature to 425ºF and cook for 20-30 minutes to brown the potato topping. Sprinkle with chopped parsley before serving.