Sat, 10 June 2017
Ingredients:
-600g diced lamb shoulder or neck
-1 lamb kidney, diced small (optional but a great addition for flavour, easily prepared by your butcher)
-2 small onions
-3 medium carrots
-3 medium potatoes
-1 bay leaf
-1 sprig of thyme
-1 sprig of rosemary
-1 tablespoon of corn flower
-1 tablespoon of Worcestershire sauce
-500g of chicken or lamb stock
-Sea salt
-Freshly ground black pepper
-50g butter
Method:
-Heat the oven to 200c.
-Heat some vegetable oil along with some butter in a large pot or frying pan, add the lamb and season with salt and pepper.
-Brown the lamb on all sides. Remove the lamb from the pan and place in a casserole dish or Pyrex dish, then repeat with the kidneys.
-Add the kidneys to the diced lamb.
-Using the same pan, fry the onions and carrots with a little more oil and butter until golden.
-Add the thyme, bay leaf and rosemary to the carrots and onions.
-Sprinkle over the cornflour, allow to cook for a minute or so, shake over the Worcestershire sauce and pour in the stock, then bring to the boil.
-Pour the carrots, onions and stock over the diced lamb and kidneys. Mix well.
-Thinly slice the potatoes. Arrange the sliced potatoes on top of the meat, then drizzle with a little more melted butter.
- Cover the casserole dish (Pyrex dish) with a lid then place in the oven for about 30 minutes Reduce the heat to 160c and cook for a further 1 hour and 30 minutes.
-Remove the lid, brush the potatoes with a little more butter, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
- Allow the hot pot to rest for 10 to 15 minutes before serving.
-The hot pot can also be made the day before. The next day just warm the hot pot in the oven for 30 minutes before serving , crisping up the potatoes before serving.
