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Lancashire Hot Pot

Created by Derf on May 17, 2013

Step 1: Preheat the oven to 315f degrees.
Step 2: Brush a 4 litre overproof casserole with melted butter or oil.
Step 3: Trim the meat of excess fat and sinew.
Step 4: Coat the chops and kidneys with seasoned flour shaking off and reserving any excess.
Step 5: Heat the butter in a large frying pan and brown the chops quickly on both sides.
Step 6: Remove the chops from the pan and set aside, then cook the kidneys until browned.
Step 7: Layer half the potato slices into the base of the casserole, then top with the chops and the kidneys.
Step 8: Add the onion,pepper, if using and carrot to the frying pan and cook until the carrot begins to brown.
Step 9: Layer on top of the chops and kidneys.
Step 10: Sprinkle the reserved flour over the base of the pan and cook, stirring, until dark brown.
Step 11: Gradually pour in the stock and bring to the boil, stirring.
Step 12: Season well with salt and cracked black pepper, and add the thyme and bay leaf.
Step 13: Reduce the heat and simmer for 10 minutes, then pour the mixture into the casserole.Layer the remaining potato over the top, covering the meat and veggies.
Step 14: Cover and cook in the oven for 1 1/4 hours.
Step 15: Remove the lid, brush the potato with butter and cook for a further 30 minutes, or until the potato is brown.