Lancashire hotpot

Name: Lancashire hotpot
Prep time: 30 min
Cook time: 140 min
Total time: 170 min
Yield: 4 servings
Ingredients: 700 g Diced lamb; 2 Onions, sliced; 250 g Carrots, sliced; 20 g Plain flour; 1 Beef stock cubes, made up with 400ml hot water; 10 ml Worcestershire sauce; 1 g Bay leaves; 2 g Dried thyme; 20 ml Vegetable oil; 900 g Potatoes, sliced 3mm thick; 30 g Butter, melted, for brushing; 3 g Salt; 1 g Black pepper

Tender lamb and onion under overlapping golden potato slices, slow-baked until the edges crisp.

Ingredients

700 g Diced lamb
2 Onions, sliced
250 g Carrots, sliced
20 g Plain flour
1 Beef stock cubes, made up with 400ml hot water
10 ml Worcestershire sauce
1 g Bay leaves
2 g Dried thyme
20 ml Vegetable oil
900 g Potatoes, sliced 3mm thick
30 g Butter, melted, for brushing
3 g Salt
1 g Black pepper

Method

Heat the oven to 170°C (150°C fan). Brown the lamb in the oil in batches, then toss with the flour, salt and pepper.
Layer the lamb, onions and carrots in a deep casserole dish, tucking in the bay leaf and thyme as you go.
Stir the Worcestershire sauce into the stock and pour it over.
Arrange the potato slices over the top in overlapping circles and brush with half the melted butter.
Cover with a lid or foil and bake for 1 hour 30 minutes.
Uncover, brush with the remaining butter and bake for another 30 to 40 minutes until the potatoes are golden and crisp at the edges.