Lancashire Hotpot

Ingredients

• 800g lamb shoulder, diced
• 2 onions, sliced
• 3 carrots, sliced
• 2 garlic cloves, crushed
• 2 tbsp oil or dripping
• 500ml lamb or beef stock
• 1 tsp thyme
• 2 bay leaves
• 4 large potatoes, thinly sliced
• Salt & pepper

Method

1. 1

   Heat oil in a casserole dish and brown lamb pieces. Remove and set aside

2. 2

   Add onions, carrots, and garlic. Cook 10 minutes until softened

3. 3

   Return lamb, add thyme, bay, stock, salt, and pepper. Simmer 10 minutes

4. 4

   Transfer to oven dish. Layer thin slices of potato over top, overlapping. Brush with butter

5. 5

   Cook at 170°C for 2 hours. Finish at 200°C for 20 minutes to crisp topping

Swaps & variations

• Add parsnips
• Add a splash of Worcestershire sauce
• Add black pudding slices
• Top with buttered breadcrumbs

Storing & freezing

Refrigerate 4 days. Freeze cooked filling separately for 3 months.