Lancashire Hotpot

PennyAuthorPenny
00DifficultyBeginner

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Yields4 Servings
Prep Time20 minsCook Time2 hrs 35 minsTotal Time2 hrs 55 mins

 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

1

Heat oven to 170C.

2

Dust the meat lightly with flour and sprinkle with a pinch of sugar, salt and pepper.

3

Peel the potatoes and slice them thinly.

4

Grease a deep casserole dish and arrange about a third of the potatoes in the bottom.

5

Season them and sprinkle with a little of the thyme

6

Top with the meat and bay leaf and season

7

Now top with the onions and season

8

Arrange the remaining potato slices on top of the onions like overlapping fish scales, and season these with salt and pepper.

9

Pour enough stock over the potatoes to just come up to the base of the topping

10

Brush them with melted butter.

11

Cover and bake for two hours then uncover and cook for another 30 minutes, until the potatoes are golden and crisp.

Category

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

1

Heat oven to 170C.

2

Dust the meat lightly with flour and sprinkle with a pinch of sugar, salt and pepper.

3

Peel the potatoes and slice them thinly.

4

Grease a deep casserole dish and arrange about a third of the potatoes in the bottom.

5

Season them and sprinkle with a little of the thyme

6

Top with the meat and bay leaf and season

7

Now top with the onions and season

8

Arrange the remaining potato slices on top of the onions like overlapping fish scales, and season these with salt and pepper.

9

Pour enough stock over the potatoes to just come up to the base of the topping

10

Brush them with melted butter.

11

Cover and bake for two hours then uncover and cook for another 30 minutes, until the potatoes are golden and crisp.

Lancashire Hotpot

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