Lancashire hot pot

Name: Lancashire hot pot
Prep time: 15 min
Cook time: 2 h 45 min
Yield: 4
Ingredients: 1 tbsp olive oil; 750 g diced lamb leg steak; 2 onions, sliced; 2 carrots, cut into chunky pieces; 500 ml lamb stock; 1 tbsp Worcestershire sauce; 2 sprig/s fresh thyme; 750 g potatoes, peeled and thinly sliced; 15 g butter, optional

This simple regional classic takes minutes to prepare before the flavours develop over a long slow cook.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Marcus Wareing in episode 10, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Serves4
CourseMain meal
Prepare15 mins
Cook2 hrs 45 mins
Total time3 hrs

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Ingredients

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

Method

Preheat the oven to 170ºC, 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.
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.
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.