Lancashire hotpot

Preperation time: 30 mins
Cooking time: 1 hour 50 mins
Serves: 4

Recipe Ingredients

500g diced lamb;
700g potatoes, peeled and thickly sliced;
3 carrots, peeled and sliced;
1 leek, sliced;
1 celery stick, sliced;
1 large onion, peeled and chopped;
600ml hot lamb or vegetable stock;
25g butter;
2 tbsp seasoned flour;
2 tbsp sunflower oil;
1 bay leaf;
1 tbsp chopped fresh thyme;
2 tbsp chopped fresh parsley;
salt and pepper.

Recipe Method

Add the lamb to the seasoned flour to coat. Dust off any excess flour.

Heat the oil in a large frying pan and quickly fry the lamb until sealed all over. Transfer to a plate.

Add the carrots, leek, onion and celery to the frying pan and cook for a couple of minutes.

In a casserole dish layer the lamb meat, vegetables and half the potatoes and sprinkle with the herbs. Top with a layer of potatoes, overlapping each other. Pour the stock over, up to the upper potato layer. Cover and cook in a preheated oven (160c/gas 3) for 1 hour 30 mins.

Remove casserole, and increase the oven temperature to 200c/ gas 6. Melt the butter and brush this over the potato topping. Return to the oven for a further 20 mins until golden.