The best Lancashire hotpot is found at the Waddington Arms near Clitheroe, Lancashire. Their hotpot is really tasty, with thick, unctuous gravy coating tender lamb, carrots and potatoes under a crisp potato topping.
This Lancashire hotpot bore one resemblance to that: the crisp potatoes, which are achieved by grilling. It’s funny, because I thought the meat part of the hotpot would really suit slow cooking, but it didn’t. The one thing I’m learning from this experiment is that things that I don’t think will cook well in the slow cooker do, and that those I think will often don’t.
My main complaint was the sauce, which was really thin and needed thickening. My other was the presence of kidneys. In fact, this wasn’t my complaint so much as Tim’s complaint. He is not an offal fan, whereas I quite like kidneys. Either way, they didn’t thicken the sauce.
- 500g potatoes, peeled and thinly sliced
- 300g lamb neck fillet or similar cut into large chunks
- 3 lamb’s kidneys, sliced in half and white part removed, cut into chunks
- 2 onions, finely sliced
- 250ml lamb stock
- 50g cheddar cheese, grated
- Layer half the potatoes in the bottom of your slow cooker.
- Add the lamb, kidneys and onions on top of the potatoes.
- Pour over the hot lamb stock.
- Top with the rest of the potatoes.
- Cook on Low for 8 hours.
- Remove lid of slow cooker and top with cheese. Put dish under grill to crisp up the top.