Lancashire hotpot
Lamb and sweet onions cooked slowly in stock beneath overlapping slices of potato that turn golden and crisp at the edges.
Method
- 1
Heat the oven to 160°C. Toss the lamb with the flour and plenty of salt and pepper.
- 2
Heat the oil in the casserole over high heat and brown the lamb in batches. Lift out.
- 3
Lower the heat, add the onions and cook until soft and light golden.
- 4
Stir in any flour left over, then the stock and Worcestershire sauce, scraping up the browned bits, and bring to the boil.
- 5
Return the lamb with the thyme and bay, stir, and take the pan off the heat.
- 6
Arrange the potato slices over the top in overlapping circles, like roof tiles, so the meat is completely covered.
- 7
Brush the potatoes with the melted butter and season.
- 8
Cover with the lid and bake.
- 9
Take off the lid, raise the oven to 200°C and bake until the potatoes are golden and crisp at the edges.
- 10
Leave to stand for 10 minutes before serving.
Notes
- Pickled red cabbage is the traditional partner, cutting through the richness.
- Neck gives the richest, most tender result; shoulder is easier to find and almost as good.
- Thin, even potato slices cook through at the same rate and crisp up neatly on top.
Equipment
Large flameproof casserole with lid, Mandoline or sharp knife, Pastry brush