Lancashire Hotpot

• 700 gboneless lamb shoulder, cut into 3cm pieces
• 700 mlhot beef stock
• 2 tbspplain flour, for dusting
• 2carrots, thickly sliced
• 2large onions, thinly sliced
• 1 tspdried thyme
• 1bay leaf
• 1 tbspvegetable oil
• 25 gunsalted butter
• 1 tbspWorcestershire sauce
• 900 gfloury potatoes, peeled and sliced 2–3 mm thick
• Fine salt, to taste
• 10 gflat-leaf parsley, chopped (optional)
• Black pepper, to taste

Method

1. 1Preheat the oven to 170°C fan (190°C conventional). Toss the lamb pieces in the flour until evenly coated and shake off the excess.
2. 2Heat the oil and half the butter in a large flameproof casserole. Brown the lamb in three batches for 4–5 minutes each, transferring each batch to a plate. Keep the heat at medium-high so the flour browns without burning.
3. 3Add the onions and carrots to the same pan and cook gently until the onions are soft, sweet and just starting to catch at the edges, about 8–10 minutes. Stir in the Worcestershire sauce, thyme and the browned lamb with any resting juices.
4. 4Pour in the hot stock so it just covers the meat, tuck in the bay leaf and season with salt and pepper. Bring to a gentle simmer, then cover and transfer to the oven for 60 minutes; the sauce should be thickening and the lamb nearly tender.
5. 5Melt the remaining butter. Arrange the thin potato slices in overlapping circles over the stew. Brush with all the reserved melted butter and season lightly.
6. 6Return the uncovered casserole to the oven and bake for a further 45–60 minutes, or longer if needed,, until the potatoes are crisp and golden at the edges and the lamb beneath is meltingly tender.
7. 7Rest for 10 minutes before serving so the sauce settles into a glossy, spoonable gravy. Add the optional chopped parsley if using.

Per serving

kcal

826

protein

35.9g

fibre

7.8g

carbs

57.8g

fat

51.4g