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lancashire hotpot

Picture
A couple of lamb's kidneys would be a great addition to this.

serves two
500g lamb neck chops (or six lamb cutlets)
10g flour
1 large carrot in small chunks
15g butter
250g onions, thinly sliced
500g king edward or maris piper potatoes, sliced thinly
10g butter, melted
approx. 250ml chicken stock
salt + black pepper

Season the lamb (and kidneys, quartered, if using) with salt and pepper and dust with the flour. Place in a  casserole dish together with the carrot chunks.

Season the onions and sauté in the 15g of butter, without browning, for 5 minutes. Spread the onions over the lamb.

Put the potatoes in a bowl, add the melted butter, season and mix well.  Lay the potatoes evenly on top of the onions and pour in the chicken stock (not quite covering the potatoes).

Put a lid on the casserole and place in the oven at 180C/fan 160C for 2 hours.

Remove the lid and cook for another 30-45 minutes, checking that the stock hasn't dried out (add more if needed), until the potatoes are crisp and golden.
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This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me