Lancashire Hotpot

| Cuisine of the United Kingdom | Meat recipes

Category: Lamb  ·  Serves 4

Ingredients

• 2 lb (900 g) neck of lamb or mutton
• 2 large potatoes, sliced
• 1 large or 2 small white onions, diced
• Choice of mixed herbs
• 500 ml boiling water

Instructions

1. Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3.
2. Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs.
3. Repeat these layers until the dish is full. Top with a final layer of the potatoes.
4. Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.
5. Bake for at least 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.

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