Lancashire Hotpot

Ingredients

• 1kg lamb neck fillets, cut into chunks
• 200g lamb kidneys, cleaned and halved
• 3 onions, thinly sliced
• 2 carrots, sliced
• 600ml lamb stock
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh thyme leaves
• 1kg floury potatoes (Maris Piper), thinly sliced
• 30g butter, melted
• Salt and black pepper

Method

1. 1

   Preheat the oven to 170°C/150°C fan.

2. 2

   Season the lamb and kidneys. Brown in batches in a hot oiled casserole, then set aside.

3. 3

   Cook the onions and carrots in the same pan for 8–10 minutes until softened.

4. 4

   Return the meat to the pan with the stock, Worcestershire sauce, and thyme. Season well.

5. 5

   Arrange the sliced potatoes in overlapping circles on top, brush generously with melted butter.

6. 6

   Cover with a lid and cook in the oven for 1 hour 45 minutes.

7. 7

   Remove the lid, increase the temperature to 200°C/180°C fan, and cook for a further 30 minutes until the potatoes are golden.

8. 8

   Serve with braised red cabbage and pickled beetroot.