Ingredients
1 1/2 pound middle or best end lamb
2 kidneys (optional)
pepper and salt
2 carrots
1 turnip
8 oz onions (or chopped leeks)
1 pound peeled and sliced potatoes Dripping or butter
Method 1. Cut the meat into neat pieces - removing unwanted fat - and dust with pepper and salt.
2. Put into the casserole layers of meat and vegetables.
3. Finish with a layer of thickly sliced potatoes, overlapping each other. Don't fill to the top of the casserole dish or it may overspill in the oven!
4. Pour in about 1/2 to 3/4 pint water - sufficient to come about one-third of the way up the casserole
5. Put small dabs of dripping or butter on the top layer.
6. Cover casserole with a lid of silver foil and put into a fairly slow oven for about 3 hours.
7. Uncover casserole about half an hour before serving, raise oven heat and brown the top layer of potatoes.
Enjoy!!
More abstracts about the http://www.communityfriend.co.uk/food/recipes/mains/lancashire_hotpot.