Lancashire Hot Pot

Like so many recipes from Great Britain, this oven baked hot pot definitely falls into the category of comfort food. Named after its place of origin, Lancashire, this dish was created nearly 200 years ago & lamb kidneys are usually added but I'm not the biggest fan of offal so I am leaving them out in this recipe.

4 Servings

Ingredients:

1 tbsp olive oil

1 tbsp butter

500gr stewing lamb, cut into bite sized pieces

2 onions, finely chopped

1 tbsp flour

50cl vegetable or lamb stock

2 bay leaves

1/2 tsp pepper

2 tbsp Worcestershire sauce

3 carrots, sliced

600gr potatoes, peeled & finely sliced

1 tbsp melted butter

1/2 tsp thyme

Instructions:

Heat oven to 180c.

Melt butter with olive oil in a casserole dish on medium heat.

Add the onions & sweat for 3 minutes.

Add the lamb & brown on all sides for roughly 3 minutes.

Add the flour, give it a good mix & slowly add the stock, stirring constantly.

Add in the bay leaves, pepper & Worcestershire sauce.

Bring to a simmer, cover with the casserole lid & place in the oven for 30 minutes.

Remove from the oven, add the carrots & stir well.

Top with the potato slices, brush melted butter over the top & sprinkle on the thyme.

Cover with the casserole lid & return to the oven for 1 hour.

Turn the oven up to 200c & remove the lid.

Cook, uncovered, a further 30 minutes, so the top of the potatoes turn golden.

Serve with a side of steamed green vegetables.