Lancashire Hotpot HT MC
Hot Pot Lamb Main Course Gluten Wheat free Dairy
Free Eggless England British Europe
Best End Neck of Lamb
1 Large Onion,
heaped teasp Dried
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
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.
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