Lancashire Hot Pot

Ingredients

• 675-1 kg middle or best end neck of lamb
• 4 lambs’ kidneys , skinned and cored
• 2 carrots, sliced
• 1 small turnip, diced
• 2 onions, chopped
• salt and pepper
• 450 g potatoes, sliced
• 300 ml lamb or beef stock
• 25 g butter or margarine
• 1 tsp chopped parsley to garnish

Cooking Process

1. Cut the lamb and the kidneys into neat pieces and place in alternate layer with the carrot , turnip and onion in a casserole .
2. Season with salt and pepper.
3. Finish the hot pot with layers of sliced potatoes.
4. Pour over the stock and dot the top with small pieces of butter or margarine.
5. Cover the casserole with a lid and place in a moderate oven for about 2 hours until the meat is cooked.
6. uncover the casserole for the last half an hour and increase the oven temperature to moderately hot to brown the top layer of potatoes.
7. Serve immediately garnished with chopped parsley.

Bon Apetite!