Lancashire Hotpot

• 3 tablespoons butter, approximately
• 6 medium potatoes, sliced thin
• 6 shoulder lamb chops, about 1 inch thick, trimmed
• 3 lambs' kidneys sliced in 1/4-inch slices, trimmed
• 1/2 pound mushrooms, chopped
• 1 pound medium onions, sliced
• 2 cups water
• 1 tablespoon parsley

1. Preheat oven to 400 degrees.
2. Put about a tablespoon of butter in a deep heavy casserole.
3. Arrange a layer of potatoes on the bottom.
4. Arrange three chops on top.
5. Sprinkle with salt and pepper.
6. Layer with kidneys, mushrooms, onions and more potatoes.
7. Add another layer of chops, and remaining kidneys and vegetables, finishing with a layer of overlapping potatoes.
8. Add the water and bake for half an hour; turn heat down to 300 for an hour.
9. Remove lid, and cook another 30 minutes uncovered so that the potatoes brown.
10. Serve sprinkled with chopped parsley.

butter, potatoes, chops, mushrooms, onions, water, parsley

Taken from cooking.nytimes.com/recipes/5291 (may not work)