Lancashire Lamb Hotpot
Lamb hotpot (aka Lancashire hotpot) is seriously tasty. The traditional British stew, hailing from the North West of England consists of chunks of lamb, topped with sliced potatoes (and we've thrown in cheese for good measure).

It requires low and slow cooking but the wait will be absolutely worth it, topped with slices of potato it is absolutely soul-warming, and filling!

If you love this, you've got to try our Treacle Sponge for afters.

8 - 8
1kg King Edward potatoes, sliced horizontally (roughly 2mm thick)
40 g melted salted butter, plus a little extra for greasing
30 g plain flour
1 tsp. fresh thyme, chopped
1kg diced lamb, we used neck and shoulder fillet
1 bay leaf
3 onions, thinly sliced
500 ml chicken stock (we used fresh but stock cubes are fine)
125 g Lancashire cheese, grated (Cheddar works too)
2 tsp. salt
White pepper

Preheat oven to 180ºC (160ºC Fan). Place sliced potatoes in a bowl with melted butter, 1tsp salt and a pinch of pepper. Toss together and set aside.
In a separate bowl mix together flour, 1tsp salt, a pinch of pepper and thyme. Mix the diced lamb through the seasoned flour so all the meat is lightly coated. Make sure you wash your hands after this step.
Butter a stoneware casserole dish (roughly 21 x 9 cm) and place a thin layer of the sliced potatoes in the bottom.
Add the meat on top, along with the bay leaf. Then add a layer of sliced onions, and finally a layer of sliced potatoes evenly on top. Season.
Pour over the chicken stock, it should cover all the meat to just below the potatoes. Add casserole lid and bake in the oven for 2 hours, covered.
After 2 hours remove from the oven, sprinkle over grated cheese and return to oven uncovered for 30-40 minutes, or until cheese is golden.
Serve alone, or with pickled red cabbage and glazed baby carrots.