Lancashire is known for its agriculture and industry, and its culinary dishes are often based on simple ingredients that can be easily and economically prepared. The traditional Lancashire hotpot was made of meat, potatoes and onions left to bake all day in an oven at low heat while the cook was busy in the fields or the factory. This tasty meal was born of necessity, which makes it the perfect dish for a family feast.
Instructions
1. Preheat the oven to 190 degrees C or gas mark 5.
2. Slice the potatoes and onions and trim the fat from the lamb, cutting it into cubes. You may also want to pat the lamb with kitchen roll to remove any excess moisture.
3. Grease the casserole dish with butter and place a layer of sliced potatoes on the bottom.
4. Add alternating layers of meat and onions. Finish with a layer of potatoes on top and brush it with a bit of melted butter.
5. Pour the stock down the sides of the casserole.
6. Cover with a lid and bake in the oven for two to three hours, removing the lid 40 minutes before you finish baking, to allow the top layer of potatoes to get crispy.
7. Remove from the oven, cool and serve.
Tags: bake oven, layer potatoes,
