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

Method

1. 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. 2

   Fry the sliced onions and carrots in the same dish for 4 minutes until softened.

3. 3

   Layer the lamb and vegetables back into the dish, season well, and tuck in the bay leaves and rosemary.

4. 4

   Mix the Worcestershire sauce into the stock and pour over the meat and vegetables.

5. 5

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

6. 6

   Cover and bake for 1 hour, then uncover and bake for a further 30 minutes until the potato topping is golden and crisp.