Sunday Supper: Lancashire Hotpot
You can never have too many main course recipes, so give Sunday Supper: Lancashire Hotpot a try. This recipe serves 4. One serving contains 674 calories, 54g of protein, and 31g of fat. From preparation to the plate, this recipe takes roughly 2 hours. A mixture of kosher salt and cracked pepper, vegetable oil, flour, and a handful of other ingredients are all it takes to make this recipe so yummy.
Dust kidneys with flour. Melt butter in large skillet, then fry kidneys until browned, about 2 minutes per side. Once kidneys are brown, remove from pan and add a large swirl of vegetable oil; sear stewing meat in batches until brown on all sides and reserve.
Add garlic, carrot, celery, onion and thyme to the pan, and cook until vegetables begin soften, scarping brown bits from bottom of the pan, about 6 minutes.
Add beef stock and bring to a simmer, then turn to low while you prepare baking dish.
Place half the potatoes in an overlapping pattern on the bottom of a large ovenproof baking dish with a tight fitting lid.
Pour stew over the potatoes, and top with the rest of the sliced potatoes in an overlapping pattern. Cover with lid and place in the oven until potatoes are soft, about 1 hour.
Remove from oven and dot with bits of butter. Turn oven to broil and brown potatoes until deep golden; allow to rest for 10 minutes before serving.
Garnish with chopped parsley and serve with a large glass of brown ale.