british regional cuisine

This famous lamb stew topped with sliced potatoes should be on the menu at every British pub

Lancashire hotpot

dripping or butter

stewing lamb,

lamb kidneys, sliced, fat removed

onions,

carrots,

plain flour

Worcestershire sauce

lamb stock

bay leaves

potato,

Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.

Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.

Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.

Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.

Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.

Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.

Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

Top 1 british regional cuisine recipes from across the web

The most viewed british regional cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lancashire hotpot

Top 1 british regional cuisine recipes from across the web

The most viewed british regional cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lancashire hotpot

The most viewed british regional cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine