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Dinner | Meat

Lancashire hot pot

This working class traditional dish delivers vitamin B12, iron, selenium, riboflavin (B2), zinc, phosphorus and essential amino acids

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Lancashire hot pot recipe
Serves:
6
Preparation:
20 Mins
Cooking:
60 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Fish, Gluten
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What are the health benefits of Lancashire hot pot?

This working class traditional dish delivers vitamin B12, iron, selenium, riboflavin (B2), zinc, phosphorus and essential amino acids

 

Ingredients

Method

Ingredients

1g/2 fresh bay leaves nutritional information
1g/2 fresh bay leaves
Black pepper to taste nutritional information
Black pepper to taste
2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced nutritional information
2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced
50g/2oz butter, cut into cubes, plus extra for greasing nutritional information
50g/2oz butter, cut into cubes, plus extra for greasing
200g/4 lambs' kidneys, cleaned, trimmed, cut into quarters nutritional information
200g/4 lambs' kidneys, cleaned, trimmed, cut into quarters
1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces nutritional information
1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces
250ml/9fl oz lamb stock nutritional information
250ml/9fl oz lamb stock
30ml/2 tbsp olive oil nutritional information
30ml/2 tbsp olive oil
200g/2 onions, peeled, sliced nutritional information
200g/2 onions, peeled, sliced
1kg/2lb 2oz potatoes, peeled and sliced nutritional information
1kg/2lb 2oz potatoes, peeled and sliced
3g/½ tsp salt nutritional information
3g/½ tsp salt
Salt to taste nutritional information
Salt to taste
5g/1 sprig fresh thyme nutritional information
5g/1 sprig fresh thyme
15g/1 tbsp plain flour nutritional information
15g/1 tbsp plain flour
15ml/1 tbsp worcestershire sauce nutritional information
15ml/1 tbsp worcestershire sauce
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to 180C/350F/Gas 4.
2) Heat the oil in a pan and fry the lamb pieces until brown all over. Remove and set aside
3) Repeat with the kidneys, remove and mix with the lamb pieces.
4) Add the onions to the pan adding more oil if necessary and cook for 2-3 minutes.
5) Add the flour and stir, cook for 2 minutes more.
6) Add the stock, thyme, bay leaves and Worcestershire sauce. Bring to the boil then turn down to a simmer and cook for 10 minutes.
7) Grease a flame-proof casserole dish, place a layer of potatoes (about a third) over the bottom of the dish and season.
8) Top with a layer of lamb and kidneys, then lay over half of the black pudding slices.
9) Pour over half of the stock.
10) Repeat this process until all of the ingredients are used, finishing with a layer of potatoes.
11) Dot the top layer of potatoes with the butter.
12) Place the casserole into the oven to cook for 20 minutes.
13) Remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown.

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