Lancashire hotpot
Lamb neck and onions slow-baked under overlapping sliced potatoes until crisp on top.
- Time2 hr 45
- LevelEasy
- Costabout £2.75 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Toss the lamb in the flour with salt and pepper and brown in the oil in batches. Transfer to a casserole dish.
- 2
Soften the onions and carrots in the same pan for 6 minutes and spread over the lamb.
6 min - 3
Add the stock and Worcestershire sauce to the pan, bring to the boil and pour over the lamb. Tuck in the bay leaves.
- 4
Overlap the potato slices neatly on top, brush with the melted butter and season.
- 5
Cover and bake for 1 hour 30 minutes.
90 min - 6
Remove the lid, raise the oven to 200°C (180°C fan) and bake for 30 minutes until the potatoes are golden and crisp.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.