Proper Lancashire Hotpot with Crisp Potato Crown

⏱ 180 min · Serves 4

Slow-braised lamb shoulder and sweet onions under a golden, buttery lid of sliced potatoes. It's the sort of dish that fills the kitchen with a smell that makes everyone hover by the oven — and it does almost all the work itself.

Per serving: 880 kcal · 52.0g protein · 64.0g carbs · 46.0g fat

Ingredients

• 900g lamb shoulder or neck fillet, cut into 4cm chunks
• 2 tbsp plain flour
• 1 tsp salt, plus more to season
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 3 large onions, halved and thinly sliced
• 3 carrots, cut into thick coins
• 2 sprigs fresh thyme, leaves picked
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 500ml lamb or beef stock, hot
• 900g floury potatoes (Maris Piper or King Edward), peeled and sliced 3mm thick
• 50g butter, melted

Method

1. Heat the oven to 160C fan / 180C conventional. Toss the lamb with the flour, salt and pepper in a bowl until lightly coated.
2. Heat the oil in a large casserole over a medium-high heat and brown the lamb in two or three batches, about 4 minutes per batch. Set aside on a plate.
3. Turn the heat down to medium, add the onions with a pinch of salt and cook in the lamb fat for 8-10 minutes until soft and golden at the edges, scraping up the sticky bits from the base.
4. Return the lamb and any juices to the pot. Add the carrots, thyme, bay leaf and Worcestershire sauce, then pour over the hot stock. Bring to a gentle simmer and season lightly.
5. Level the surface, then layer the potato slices over the top in overlapping circles, starting at the edge and working in. Brush generously with the melted butter and season with salt and pepper.
6. Cover with a lid or foil and bake for 1 hour 45 minutes, until the lamb is tender when prodded with a knife.
7. Remove the lid, brush with any remaining butter and bake uncovered for a further 30-35 minutes until the potato top is deep golden and crisp at the edges.
8. Rest for 10 minutes before serving, straight from the pot, with buttered greens or pickled red cabbage.