Lancashire Hot Pot

• Nut free

Preparation time :	15 minutes
Cooking time :	2 hours 45 minutes
Total time :	3 hours

Serves: 4

Ingredients

1 tbsp olive oil
750g diced lamb
2 onions, sliced
2 carrots, cut into chunky pieces
500ml lamb stock
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
750g potatoes, peeled and thinly sliced
15g butter, optional

Method

1. Preheat the oven to 170C, gas mark 3. Heat the oil in a large casserole with a lid. Add the meat and fry over a high heat until browned on all sides (you may have to do this in batches). Remove with a slotted spoon and set aside.
2. Add the onions and carrots to the pan and cook for 3-4 minutes, stirring occasionally. Return the lamb to the pan and pour over the stock. Stir in the Worcestershire sauce and thyme sprigs and season.
3. Arrange the potatoes over the top and dot the butter (if using) over them. Season, then cover and transfer to the oven. Cook for 1½ hours, then remove the lid and cook for a further 1 hour. Serve with seasonal green vegetables.