British Lancashire Hotpot

Ingredients

• 800g lamb shoulder or neck, cubed
• 3 onions, sliced
• 3 carrots, sliced
• 1kg potatoes, thinly sliced
• 3 tbsp flour
• 500ml lamb or beef stock
• 1 sprig thyme
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 60g butter, melted
• 3 tbsp oil
• Salt and pepper

Instructions

1. Dust lamb in flour; brown in oil; lift out.
2. Soften onion and carrot in the same pan.
3. Add stock, thyme, bay, Worcestershire.
4. Return lamb.
5. Tip into a deep dish.
6. Arrange sliced potatoes overlapping in concentric circles on top.
7. Brush with melted butter; season.
8. Cover; bake at 160C for 90 min.
9. Uncover; bake 30 min more — potatoes should be deep golden.

Serving suggestions

• Eat with pickled red cabbage.

Storage & reheating

Better next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions