Lancashire Lamb Pie

Name: Lancashire Lamb Pie
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Cuisine: British
Ingredients: 100 g Butter; 900 g Lamb (meat); 3 pcs Lamb kidneys; 2 pcs Onion; 4 pcs Carrot; 25 g Wheat flour; 2 tsp Worcestershire sauce; 500 ml Chicken stock; 2 pcs Bay leaf; 900 g Potato

A classic British recipe: tender braised lamb with kidneys, vegetables and a potato crust. A hearty, aromatic dish perfect for cold days.

Ingredients

100 g Butter
900 g Lamb (meat)
3 pcs Lamb kidneys
2 pcs Onion
4 pcs Carrot
25 g Wheat flour
2 tsp Worcestershire sauce
500 ml Chicken stock
2 pcs Bay leaf
900 g Potato

Instructions

Preheat the oven to 160°C. In a large deep casserole or heavy-bottomed pot, melt the butter. Lightly dredge the chopped lamb in flour and brown it in batches until golden, transferring the cooked meat to a plate. Repeat the same process with the kidneys.
In the same pot, sauté the chopped onion and carrot until golden. Dust with flour and braise for a couple of minutes, stirring constantly. Add the Worcestershire sauce, pour in the hot stock and bring to a boil. Return the meat and kidneys to the pot along with the bay leaves, stir and remove from the heat.
Slice the potato into thin rounds and layer them densely over the meat. Brush the top with melted butter, cover with a lid and place in the preheated oven for one and a half hours, until the potato is tender.
Remove the lid and brush the potato with butter again. Increase the oven temperature to 200°C and bake for another 5–8 minutes until the top layer of potato is golden brown, or finish under the grill.