Lancashire Hotpot

The first signs of Spring might be showing but we are still not out of the cold weather just yet. Any temperature below 5 degrees is ample justification for a nice hearty meal, and there are few better than a good, old-fashioned Hotpot. Yes, it is a bit more work the shoving a bag of oven chips in the air fryer - but it's always worth it!

You will need:

800g lamb shoulder, trimmed and diced into chunks
2 large onions, thinly sliced
2 large carrots, diced
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
500ml beef or lamb stock
2 tablespoons Worcestershire sauce
2 bay leaves
Salt and pepper to taste
1kg potatoes, thinly sliced
Butter for greasing
Chopped fresh parsley for garnish (optional)

Method:

1. Preheat your oven to 180 degrees C (350 degrees F).

2. In a large ovenproof casserole dish, heat the vegetable oil over medium heat. Add the diced lamb shoulder and brown on all sides, working in batches if necessary. Remove the lamb from the dish and set aside.

3. In the same dish, add the sliced onions and diced carrots. Cook until softened and slightly caramelised, about 5-7 minutes.

4. Sprinkle the flour over the onions and carrots, stirring to coat evenly. Cook for an additional 2 minutes to cook off the raw flour taste.

5. Gradually pour in the beef or lamb stock, stirring constantly to prevent lumps from forming. Add the Worcestershire sauce and bay leaves. Season with salt and pepper to taste.

6. Return the browned lamb to the dish, stirring to combine with the vegetables and sauce. Bring to a simmer, then cover with a lid and transfer to the preheated oven. Cook for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened slightly.

7. While the lamb is cooking, prepare the sliced potatoes. Peel and thinly slice the potatoes.

8. Once the lamb is tender, remove the dish from the oven. Increase the oven temperature to 200 degrees C (400 degrees F).

9. Layer the sliced potatoes on top of the lamb mixture, overlapping them slightly. Brush the top of the potatoes with melted butter.

10. Return the dish to the oven, uncovered, and bake for an additional 45 minutes to 1 hour, or until the potatoes are golden and crispy.

11. Remove the Lancashire Hotpot from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

12. Serve hot, scooping out portions of the hotpot onto plates, ensuring each serving has a generous portion of lamb, vegetables, and crispy potatoes.