Lancashire Hotpot with Pickled Red Cabbage

Ingredients

• 700 g lamb neck fillet, sliced
• 800 g floury potatoes, thinly sliced
• 3 onions, thinly sliced
• 400 ml lamb stock
• 2 tbsp Worcestershire sauce
• 5 g fresh rosemary
• 30 g butter
• 200 g pickled red cabbage

Method

1. 1

   Preheat the oven to 170°C. Layer half the sliced onions in the base of a deep casserole dish, then season.

2. 2

   Place the lamb on top, add the rosemary and Worcestershire sauce, then cover with the remaining onions.

3. 3

   Arrange the potato slices in overlapping layers on top, pour over the stock and dot with butter.

4. 4

   Cover tightly with a lid or foil and bake for 1 hour 30 minutes.

5. 5

   Remove the lid and increase the oven to 200°C for a further 25 minutes until the potato topping is golden and crisp.

6. 6

   Serve from the dish with pickled red cabbage on the side.