Lancashire hotpot

Ingredients

• lamb neck chops4 piece
• large onions, sliced2 piece
• carrots, sliced2 piece
• dried thyme1 tsp
• lamb stock400ml
• Worcestershire sauce1 tbsp
• large potatoes, thinly sliced4 piece
• butter, melted50g
• Salt and freshly ground black pepperAs needed

Instructions

1. 1

   Step 1

   Preheat oven to 160°C (320°F).

2. 2

   Step 2

   In a large casserole dish, layer the lamb chops, sliced onions, and carrots.

3. 3

   Step 3

   Season each layer with salt, pepper, and a sprinkle of thyme.

4. 4

   Step 4

   Pour in the lamb stock and Worcestershire sauce.

5. 5

   Step 5

   Arrange a layer of sliced potatoes on top, overlapping them to create a lid.

6. 6

   Step 6

   Brush the potatoes with melted butter.

7. 7

   Step 7

   Cover the dish and bake for 2 hours.

8. 8

   Step 8

   Remove the lid and bake for a further 30 minutes, or until the potatoes are golden brown and crisp.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lancashire hotpot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.