Traditional Lancashire hotpot

Serves: 4

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Total Time: 120

Prep Time: 15

Cook Time: 105

• 900g (2lb) best end and middle neck of British lamb, chopped into large bite-sized pieces
• 1tbsp vegetable oil
• Butter
• 4 lamb's kidneys, cored, skinned and chopped quite small
• 350g (12oz) onions, cut into 1cm (½in) pieces
• 1tbsp plain flour
• 600ml (1pt) hot lamb stock
• ½tsp Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• 1  bay leaf
• 2 sprig(s) fresh thyme
• 900g (2lb) potatoes, cut into 2cm (¾in) slice

Method

1. Preheat the oven to 170?C/150?C fan/Gas 3. Trim the lamb of excess fat. Heat the oil with a little butter in a large frying pan until very hot, then brown the pieces of lamb two or three at a time. Then put them into a casserole (3.5l/6pt capacity). Brown the kidney pieces and tuck these in among the meat.
2. Fry the onions, adding a little more butter to the pan if necessary, for about 10 minutes, until they turn brown at the edges. Stir in the flour to soak up the juices and gradually add the hot stock and Worcestershire sauce, stirring or whisking until the flour and liquid are blended. Season with salt and pepper and bring it up to simmering point. Pour into the casserole. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season and add a few dots of butter to the surface.
3. Cover with a tight-fitting lid and cook in the oven for 1½ hours. You can remove the lid, brush the top with a little more butter, then place under the grill at the end of the cooking time to crisp up. Or, turn the heat up for the last 15 minutes and remove the lid. Take out the bay leaf and sprigs of thyme before serving.

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