Penny2017-11-16T07:53:19+00:00 Total Recipe Views: 1,829 Lancashire Hotpot By Penny Lamb English November 16, 2017 Delicious ! Prep: 20 mins Cook: 2 hrs 35 mins Yields: 4 good servings Ingredients 4 best -end or middle-neck lamb Cutlets 400g diced lamb or mutton neck fillet or shoulder Flour, sugar, salt and pepper, to dust 3 largeish floury potatoes, eg maris piper 2 sprigs of thyme, leaves picked 1 bay leaf 2 onions, sliced 500ml lamb stock 20g meted butter plus extra to grease Directions 1Heat oven to 170C. 2Dust the meat lightly with flour and sprinkle with a pinch of sugar, salt and pepper. 3Peel the potatoes and slice them thinly. 4Grease a deep casserole dish and arrange about a third of the potatoes in the bottom. 5Season them and sprinkle with a little of the thyme 6Top with the meat and bay leaf and season 7Now top with the onions and season 8Arrange the remaining potato slices on top of the onions like overlapping fish scales, and season these with salt and pepper. 9Pour enough stock over the potatoes to just come up to the base of the topping 10Brush them with melted butter. 11Cover and bake for two hours then uncover and cook for another 30 minutes, until the potatoes are golden and crisp.Use less meat and add carrots and swede if liked close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.