Hairy Biker’s Lancashire Hotpot. 

Published March 30, 2017 by theycallmemrstibbs

Yes that’s right I watched the Hairy Biker’s make this dish on tv and I thought I want to make it! 

The only issue was that Christopher wasn’t that bothered about it, so I had to wait until I went home. The opportunity came up, so I jumped at it. Then it rose up for me to make it. So I jumped at the chance. My auntie Audrey had the recipe printed off, so my plan started. 

Ingredients

We went shopping  to get everything for it. We knew it would be expensive but we weren’t sure how expensive. £24 just for the lamb! I knew it had to be good. 


Plus a big bag of potatoes even though we didn’t need the big bag.

So I got cutting  all of the meat up. 

I took as much of the fat off as possible. Then cooked it. I also slices  the black pudding up. 

Once that was cooked, I then diced the onion up. 


It then got cooked and I added the sauce. I then mixed  the meat in.

I then sliced the potatoes.  The next step was to start the layering. I starting with the potatoes. 

I then added the lamb then the black pudding and the sauce. 

I continued layering until the dish was full. 

I cooked it for an hour. 

I served it all peas, maybe they weren’t needed. 

I have put the method below incase my instructions weren’t clear. 

I was told  by everyone who ate it said it was good. It wasn’t my best dish but it was good. 


Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside.

  3. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour.

  4. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly.

  5. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs’ kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.

  6. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top.

  7. To serve, spoon into serving bowls.

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