Lancashire hotpot
This comforting classic is brimming with vegetables and tender lamb for a filling dinner that the whole family will love
- 650g boned lamb shoulder with the fat trimmed away
- 4 tsp of plain flour
- 1 tbsp rapeseed oil
- 2 medium onions, halved length-ways and thinly sliced
- 3 carrots, halved length-ways and cut into chunks
- 220g swede cut into chunks
- 4 thyme sprigs
- 2 bay leaves
- 210ml chicken stock made with ½ chicken stock cube
- 2 tsp of Worcestershire sauce
- 725g Maris Piper potato, thinly sliced
Heat the oven to 180°C/gas 4 160°C/fan.
Cut your lamb into chunks. Tip the flour onto a plate, seasoning with some pepper and salt. Coat the lamb pieces in this flour and set aside.
Heat the oil on medium-high heat in a large, deep pan. Add some of the thyme, all the swede, onions and carrots. Season and cook for 6-8 minutes. Stir occasionally to avoid sticking at the bottom of the pan.
Once the vegetables are cooked, turn off the heat and add the stock and Worcestershire sauce.
Fill the bottom of a casserole dish with the sliced potato, overlapping them slightly.
Add the lamb on top of the potatoes, and spoon half of the vegetables over the meat.
Season, and add the remaining lamb, vegetables and liquid over the top.
If the casserole dish is getting full, press down with the back of a spoon to make more space.
Layer the remaining potatoes on top, overlapping slightly. Brush each layer with oil and season.
Cover the dish and bake for 10 minutes.
After 10 minutes, reduce the heat to 170°C/gas 4 150°C/fan and bake for a further 2 hours. The potatoes should be nicely cooked and the lamb tender.
Remove the lid, and grill for a few minutes until the potatoes are crispy and golden. Let it settle for 10 minutes, and garnish with the remaining thyme.
Serve and enjoy!