Lancashire hotpot

All the flavour and taste of a rich lamb stew, topped with thin, crispy, golden potatoes

Serves: 4

Difficulty: Easy, 1 hour 30 minutes

Ingredients:

15ml (1 tbsp) olive oil

600g cubed lamb

1 large onion, chopped

2 carrots, peeled and sliced

30ml (2 tbsp) flour

3 bay leaves

50g tomato paste

1 litre hot beef stock

15ml (1 tbsp) Worcestershire sauce

Salt and freshly ground black pepper

4 large potatoes, peeled and thinly sliced

15ml (1 tbsp) butter

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Method:

1) Heat the oil in a large non-stick casserole pot and brown the lamb.

2) Add the onion and carrots and fry for 2-3 minutes.

3) Add the flour and stir to coat everything.

4) Add the bay leaves, tomato paste, stock and Worcestershire sauce. Season, bring to the boil, then reduce heat and simmer for 15 minutes.

5) Layer the sliced potatoes on top, dot with butter and season. Bake in a preheated oven at 180°C for 1 hour or until potatoes are crispy and golden.