Lancashire hotpot

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft. 1 tbsp butter, 1 tbsp vegetable oil, 500 g (1.1 lbs) lamb, 2 brown onions

Step 2

Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper, and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.

Step 3

1 heaped tbsp plain (all-purpose) flour, 480 ml (2 cups) hot chicken or vegetable stock, 2 bay leaves, 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tbsp Worcestershire sauce

Step 4

After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre. 3 medium-sized carrots, 680 g (1.5 lbs) potatoes

Step 5

Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.

Step 6

After an hour, turn the oven up to 200C/400F (fan) and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top. 1 tbsp melted butter for brushing, 1/4 tsp dried thyme

Step 7

Take out of the oven, and leave to rest for 5 minutes