This modern version of the popular favourite, Lancashire hot-pot, is still slow-cooked for maximum flavour, but is lighter, using lean lamb neck fillet and more vegetables than the original recipe. If you like, sprinkle the top with a little cheddar cheese at the end of cooking.
You can prepare the hot-pot ahead of time up until the end of step 4 and leave it in the refrigerator for a few hours or even overnight, if more convenient.
Instead of sliced potatoes, top the hot-pot with a layer of coarsely grated potato, or mix potato half-and-half with grated parsnips. Bake in the same way as in the main recipe, topping with parmesan cheese if you like.
I turned the temp down to 160 and cooked for a little longer. I also have a vegetarian in the family so I did a separate dish exactly the same but using chick peas instead of lamb - both dishes very yummy. - 13 Sep 2013