Lancashire Hotpot

By Kitchen Sanctuary · 90 min

Ingredients

Instructions

1. Preheat the oven to 170°C (325°F, fan).
2. Melt the butter with the oil in a casserole or saucepan. Brown the lamb all over, about 3–4 minutes, then transfer it to a bowl.
3. Add the onions to the pan and cook for 3–4 minutes, stirring often, until soft.
4. Return the lamb to the pan, stir in the flour and cook for 1 minute.
5. Add the stock, bay leaves, salt, pepper and Worcestershire sauce. Stir and bring to a gentle bubble, then cover and cook in the oven for 30 minutes.
6. Stir the carrots into the pan. Optionally transfer everything to a 25 cm pie dish. Layer the sliced potatoes over the top, starting at the outside and working toward the centre.
7. Brush the potatoes with the melted butter, sprinkle with the dried thyme, cover, and bake for 1 hour.
8. Increase the oven to 200°C (400°F, fan), uncover, and bake for a further 30 minutes until the potatoes are browned and crisp on top.
9. Rest for about 5 minutes before serving.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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