Lancashire Hotpot

Ingredients

• Lamb Shoulder 20 oz
• Lamb Neck Fillet 15 oz
• Onion 10 oz
• Butter 5 oz
• Vegetable Oil 0 fl oz
• Potato 30 oz
• Carrot 10 oz
• Chicken Broth 25 fl oz
• Bay leaf 1 piece
• Worcestershire Sauce 2 spoons
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Trim the lamb of any sinew and cut it into small pieces.

Step 2

Cut the onion into strips.

Step 3

Slice the carrot and potato into rings.

Step 4

In a large skillet, sauté the meat on all sides in a mixture of butter and vegetable oil, then transfer it to a separate dish.

Step 5

Sauté the onion and carrot in the same skillet until browned.

Step 6

Then return the meat to the pot, stir, and pour in the broth. Cook for 8-10 minutes. Then drain the broth, as it will be useful later.

Step 7

Grease a large pot or ceramic baking dish with half of the butter. Layer the bottom with potatoes. Then add the meat and vegetables, seasoning with salt and pepper.

Step 8

Pour in the broth, add Worcestershire sauce, and cover with a layer of potatoes.

Step 9

Season with salt and pepper, brush the potatoes with melted butter, cover with foil, and place in an oven preheated to 390°F for 30 minutes.

Step 10

After 30 minutes, reduce the temperature to 180°C and leave it for another hour and a half. After that time, remove the foil and let the potatoes brown for 10 minutes.