Lancashire Hotpot
Ingredients:
675g/1 1/2 lb Potatoes
675g/1 1/2lb Best End Neck of Lamb
4 Lamb's Kidneys
1 Large Onion, sliced
Salt and Pepper
1 heaped teasp Dried Mixed herbs
300ml/10 fl.oz. Fresh Stock
Preparation:
1. Preheat the oven to 190C, 375F,Gas mark 5. Peel and slice the potatoes and arrange a double layer at the bottom of a deep ovenproof casserole.
2. Cut the meat into even sized pieces. Skin, core and slice the kidneys. Place half the meat and kidneys on top of the potatoes in the casserole, top with half the sliced onions. Add the remainder of the meat and kidneys and top with the remainder of the onions.
3. Add the mixed herbs, salt and pepper to the hot stock then pour over the meat and potatoes in the casserole. Top with the remaining sliced potatoes then cover tightly with a lid or foil. Place in the oven and cook for 2 hours.
4. 20 minutes before the end of the cooking time, remove the cover so the potatoes brown. Serve the hot pot very hot.