Lancashire hotpot

Lancashire hotpot


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Sealed with golden-brown potatoes, this is a great comfort dish for cold weather.

Lynn Cole

Serves: 4 

  • 8 best end neck of lamb cutlets, trimmed of excess fat
  • 3 medium onions, peeled and sliced
  • 4 medium carrots, peeled and sliced
  • Salt and freshly ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 fresh oysters (optional)
  • 5 medium potatoes, peeled and thinly sliced
  • 2 cups chicken stock
  • 1 tablespoon fresh thyme leaves
  • 30 g butter

Preparation:30min  ›  Cook:2hours30min  ›  Ready in:3hours 

  1. Preheat the oven to 180°C. Layer the lamb cutlets, onion and carrot in a large casserole, sprinkling each layer with salt, pepper and chopped parsley. Put the oysters (if using) on top and spoon over their juices. Arrange the potatoes, overlapping in a double layer, on top of the oysters. Pour over the stock and sprinkle with salt and pepper and the thyme.
  2. Cover the casserole and cook the hotpot in the centre of the oven for 2 hours, then increase the temperature to 230°C. Remove the lid from the casserole, dot the potatoes with the butter and continue to cook, uncovered, for a further 30 minutes, or until the potatoes are golden brown. Serve immediately with steamed cabbage or spinach, if desired.

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