Lancashire Hotpot
Ingredients
- 700 g lamb neck fillets, sliced
- 800 g floury potatoes, thinly sliced
- 2 onions
- 2 carrots
- 500 ml lamb stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 2 tbsp sunflower oil
- 2 bay leaves
Nutrition (per serving)
- Calories
- 699 kcal
- Protein
- 37.6 g
- Carbohydrate
- 42.2 g
- of which sugars
- 9 g
- Fat
- 40.9 g
- of which saturates
- 16.9 g
- Fibre
- 6.8 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 170°C/150°C fan. Heat the oil in a large flameproof casserole and brown the lamb slices in batches, then set aside.
- 2
Fry the sliced onions and carrots in the same dish for 4 minutes until softened.
- 3
Layer the lamb and vegetables back into the dish, season well, and tuck in the bay leaves and rosemary.
- 4
Mix the Worcestershire sauce into the stock and pour over the meat and vegetables.
- 5
Arrange the potato slices in overlapping layers on top, seasoning each layer. Brush the top with a little oil.
- 6
Cover and bake for 1 hour, then uncover and bake for a further 30 minutes until the potato topping is golden and crisp.
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