Lancashire Hotpot

Ingredients

Salt

to taste

Black pepper

to taste

Unsalted butter

2 tablespoons

Worcestershire sauce

2 tablespoons

Beef or lamb stock

4 cups

Fresh thyme

a few sprigs

Potatoes

4 large, peeled and thinly sliced

Carrots

2 medium, peeled and sliced

Onions

2 large, sliced

Lamb shoulder

2 pounds, cut into chunks

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a large oven-safe pot or Dutch oven, melt the butter over medium heat.
3. Add the lamb shoulder chunks to the pot and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
4. In the same pot, add the sliced onions and carrots, cooking until softened, about 5 minutes.
5. Layer the browned lamb, onions, and carrots back into the pot. Season generously with salt and pepper.
6. Neatly arrange the thinly sliced potatoes on top of the meat and vegetables, overlapping them slightly for even coverage.
7. In a separate bowl, mix the stock with Worcestershire sauce, then pour this mixture over the potatoes. Add the fresh thyme sprigs on top.
8. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
9. Bake for 2 hours, then remove the lid and bake for an additional 30 minutes, or until the potatoes on top are golden brown and crispy.
10. Remove from the oven and allow to rest for a few minutes before serving. Enjoy your Lancashire Hotpot hot!