Lamb Hotpot with Sliced Potato Crust

Ingredients

• 700 g lamb neck fillets, sliced
• 800 g waxy potatoes, thinly sliced
• 2 onions, thinly sliced
• 2 carrots, sliced into rounds
• 500 ml lamb stock
• 2 tsp fresh rosemary, finely chopped
• 2 tsp Worcestershire sauce
• 2 tbsp sunflower oil

Method

1. 1

   Preheat the oven to 170°C/fan 150°C. Brown the lamb slices in batches in the oil in a casserole dish, then set aside.

2. 2

   Layer the onions and carrots in the base of the casserole. Top with the browned lamb and pour in the stock and Worcestershire sauce. Season well and add the rosemary.

3. 3

   Arrange the potato slices in overlapping layers across the top, seasoning between each layer. Brush the top layer with a little oil.

4. 4

   Cover tightly with a lid or foil and cook in the oven for 1 hour 30 minutes.

5. 5

   Remove the lid, increase the oven to 200°C/fan 180°C and cook for a further 20–25 minutes until the potato topping is golden and crisp. Serve straight from the pot.