Lancashire Hotpot

Serves 4 to 6

Lancashire hotpot is a delicious traditional English lamb casserole topped with crispy thin slices of potato.

This delicious casserole is very easy to make, it almost looks after itself. Lancashire hotpot is great when you have the whole family round. If you prepare your delicious Lancashire hotpot ahead of time, it will be ready to put in the oven when your family or guests arrives, so you will be free to spend the rest of the evening chatting with the family while it slowly cooks.

Serve up in the middle of the table in the casserole dish and everyone can get stuck in and help themselves to a generous portion. A perfect meal for a relaxed and special family dinner that everyone can enjoy.

Ingredients

• 900g middle neck lamb chops
• 1 tbsp olive oil
• 900g potatoes, thinly sliced
• 2 onions, sliced
• 3 carrots, thickly sliced
• 450g leeks, sliced
• 1 tbsp chopped fresh thyme
• Small fresh rosemary sprig
• 600ml lamb stock
• Butter for brushing

Method

1. Preheat the oven to 170C or gas mark 3. Heat the oil in a frying pan until very hot and add the lamb in batches. Fry until brown, turn once and put them on a plate.
2. Fry the onions until brown at edges. Reserve the fat from the pan.
3. Layer up the lamb, half the potatoes, carrots, leeks and onions, sprinkle herbs on each layer.
4. Arrange the remaining potatoes on top, so it covers all the lamb and vegetables.
5. Pour the stock over the casserole, brush the potato topping with the reserved fat from the pan and season with salt and pepper. Then cover the casserole with a tight-fighting lid and bake for 2 ½ hours.
6. Remove the lid and brush the potatoes with a little butter. Grill until potatoes are golden brown.