Lancashire Hotpot

Ingredients

• •Lamb neck or shoulder
• •Potatoes
• •Onion
• •Carrots
• •Lamb or beef stock
• •Worcestershire sauce
• •Bay leaf
• •Butter

Steps

1. 1Trim lamb neck or shoulder into large chunks and brown them in batches in a hot pan, then set the meat aside.
2. 2Slice potatoes, onion, and carrots thinly and layer some of the onion and carrot in the bottom of a deep baking dish.
3. 3Arrange the browned lamb over the vegetables, season well, and scatter over the rest of the onion and carrot.
4. 4Pour in enough stock mixed with a dash of Worcestershire sauce to almost cover the meat and vegetables, tucking in a bay leaf.
5. 5Arrange overlapping layers of sliced potato on top, covering the dish completely, and brush the top layer with a little melted butter.
6. 6Cover the dish and bake low and slow for around two hours, until the meat is meltingly tender.
7. 7Remove the cover for the final thirty minutes of cooking, and raise the oven temperature slightly so the potato topping turns golden and crisp at the edges.
8. 8Rest the hotpot briefly before serving it straight from the dish, often alongside pickled red cabbage.