Name: Lancashire Hotpot
Prep time: 20 min
Cook time: 2 h 35 min
Total time: 2 h 55 min
Yield: 6
Ingredients: 4 best -end or middle-neck lamb Cutlets; 400 g 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; 500 ml lamb stock; 20 g meted butter plus extra to grease

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Delicious!

Yields6 Servings

Prep Time20 minsCook Time2 hrs 35 minsTotal Time2 hrs 55 mins

4 best -end or middle-neck lamb Cutlets

400 g 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

500 ml lamb stock

20 g meted butter plus extra to grease

Heat oven to 170C.

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

Peel the potatoes and slice them thinly.

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

Season them and sprinkle with a little of the thyme

Top with the meat and bay leaf and season

Now top with the onions and season

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

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

Brush them with melted butter.

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

CategoryLamb

Ingredients