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Lancashire Hotpot

Name: Lancashire Hotpot
Prep time: 20 min
Cook time: 210 min
Yield: 6 servings
Ingredients: 1–2 tbsp olive oil; 1kg lamb neck fillet, trimmed of excess fat and cut into 3-4cm pieces; 2 large onions, thinly sliced; 1 tbsp plain flour; 250ml chicken stock; 1 tbsp thyme; 900g King Edward potatoes, peeled and thinly sliced; 30g unsalted butter, cubed

Lamb neck and onions slow-cooked under a crisp layer of sliced, buttered potatoes.

Serves6

Prep20 minutes

Cook3 hours 30 minutes

Oven160°C

Sourcewaitrose

british
lamb
potatoes
slow-cook

Ingredients

Serves 6

1–2 tbsp Olive oil
1kg Lamb neck fillet, trimmed of excess fat and cut into 3-4cm pieces
2 Large onions, thinly sliced
1 tbsp Plain flour
250ml Chicken stock
1 tbsp Thyme
900g King Edward potatoes, peeled and thinly sliced
30g Unsalted butter, cubed

Method

Heat 1 tablespoon in a large ovenproof casserole.
Season the and fry in batches, ensuring you don’t overcrowd the pan, until browned all over, about 8-10 minutes. Remove from the pan and set aside.
Add the to the pan (there should be enough fat left over from the lamb to cook them in, if not add a splash more ) and cook for about 10 minutes, until softened.
Add the and cook for another 2 minutes, then slowly pour in the , stirring and scraping up any caramelised bits that might have stuck to the base and sides of the pan.
Once combined, stir in the and return the lamb to the pan. Bring to a gentle simmer and season.
Take the pan off the heat and arrange 1/2 the in a layer over the top of the lamb. Dot with 1/2 the and season.
Top with a second layer of potatoes, then the remaining butter.
Cover with a tight-fitting lid and put in the oven for 2 hours 30 minutes.
Increase the oven temperature to 200°C, remove the lid and cook for another 30 minutes until the are golden and the meat is meltingly tender.
Allow to cool a little before serving with steamed green vegetables.