Yummy Lancashire Hot Pot

Total Time: 2 hrs 25 mins Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ingredients

• 500 g diced lamb
• 2 tablespoons seasoned flour
• 2 tablespoons sunflower oil
• 1 large onion, peeled and chopped
• 1 stick celery, chopped
• 1 leek, sliced
• 3 -4 carrots, peeled and diagonally sliced
• 700 g potatoes, peeled and thickly sliced
• 1 bay leaf
• 1 tablespoon fresh thyme, chopped
• 3 tablespoons fresh parsley, chopped (1tbsp for garnish)
• salt and pepper
• 600 ml hot lamb stock or 600 ml vegetable stock
• 25 g butter

Recipe

• 1 preheat the oven to 160c/gas3. toss the lamb in the seasoned flour then shake off any excess. heat the oil in a large flameproof casserole or frying pan, add the lamb and fry quickly stirring frequently until meat is sealed.
• 2 add the onion, celery, leek and carrots to the pan and fry quickly for a few minutes.
• 3 layer the meat, vegetables and half the potatoes in a large casserole, adding the herbs and seasoning. top with a layer of potatoes, overlapping each other and pour over the stock - just up to the top potato layer.
• 4 cover with a tight fitting lid and cook for 1 1/2 hours.
• 5 remove casserole from oven and turn temp up to 200c/gas6.
• 6 melt the butter. remove lid from casserole and brush potatoes with melted butter. return to the oven for a further 20 minutes until golden and crispy. sprinkle chopped parsley over top and serve.