Lancashire Hot Pot Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup lard (shortening) or vegetable fat
900 g/2 lb potatoes, peeled and thickly sliced
750 g/1.75 lb middle neck of lamb, cut into pieces
2 kidneys, skinned, cored and sliced

2 onions, sliced
Salt and freshly ground black pepper

300 ml/0.5 pt/1.25 cups hot Chicken Stock

Method :

Grease a casserole dish (Dutch oven) with half the lard or vegetable fat and put a thick layer of potato slices in the bottom of the dish. Add the meat, kidneys and onions and season to taste. Pour the hot stock over and cover with the remaining potatoes in an overlapping layer. Brush well with the remaining fat. Cover and cook in a preheated oven at 180°C/350°F/gas mark 4 for 2 hours until the meat and potatoes are tender. Remove the lid, raise the temperature to 220°C/425°F/gas mark 7 and continuing cooking for a further 20 minutes until the top is lightly browned.