Lancashire hotpot
3 hours
Sealed with golden-brown potatoes, this is a great comfort dish for cold weather.
Lynn Cole
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Ingredients
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
Directions
Preparation:30min ›
Cook:2hours30min ›
Ready in:3hours
- 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.
- 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.
