The Perfect Lancashire Hotpot

Today we're making Lancashire hot pot. Coming from the north of England near Lancashire this has always been one of our family favourites. It's a delicious dish of quite a simple lamb stew topped with crispy slices of potato. So I've got the oven preheating behind me and we're going to start by frying the lamb. Heat the butter and oil in a frying pan over a high heat then add the diced lamb and fry for about three to four minutes until browned all over. Remove the lamb from the pan then add in two thinly sliced brown onions and cook for about three to four minutes until softened then add the lamb back to the pan. Stir in a heaped tablespoon of plain flour then pour over 500 ml of hot chicken or lamb stock. Season generously with salt and pepper then add a couple of bay leaves and a good splash of Worcester sauce. Give everything a good stir and bring it to the boil then place a lid on the pan or some foil and place in the oven to cook for about 30 minutes. Peel and roughly chop three medium-sized carrots then pour the lamb mixture into a casserole dish and stir in the carrots. Starting from the outside and working your way in, layer slices of thinly sliced potato. Brush the potatoes with melted butter and sprinkle on some dried thyme. Cover the dish with foil and place in the oven to cook for an hour. After an hour remove the foil from the dish and turn the oven up to high and then cook for another 30 minutes until the potatoes are golden and crisp. So that's my Lancashire hot pop, real hearty comfort food. Really hope you like the recipe, if you did please like and subscribe and don't forget to hit the bell below so you're notified of all of our new recipe videos. See you next time.