British recipe
Lancashire Hotpot
Ingredients
- 1.5 lb lamb shoulder, diced
- 2 tbsp vegetable oil
- 2 large onions, sliced
- 2 carrots, peeled and sliced
- 1.5 cups lamb or beef stock
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1.5 lb potatoes, thinly sliced
- Salt and black pepper to taste
Contains: fish, gluten, soy, celery
How it starts
- 1
Season the lamb with salt and pepper, then brown it in batches in a large, oven-safe casserole dish with vegetable oil.
- 2
Sauté the onions and carrots in the same dish, then return the lamb, add the stock, Worcestershire sauce, and bay leaf, and bake covered at 160°C (320°F).
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