Lightened Lancashire Hotpot Delight

Step 1: Prepare the Oven

• Preheat your oven to 190°C (170°C fan/gas mark 5).

Step 2: Coat the Lamb

• Cut the lamb into chunky 5-6cm pieces.
• Place the flour on a large plate and season with pepper and a pinch of salt.
• Toss the lamb pieces in the flour until they are evenly coated. Set aside.

Step 3: Cook the Vegetables

• Heat 2 tsp of oil in a large, deep frying or sauté pan.
• Add the onions, carrots, swede, thyme sprigs, and bay leaves.
• Season with pepper and cook over medium-high heat for 6-8 minutes, stirring occasionally, until the vegetables start to brown around the edges and the bottom of the pan is slightly caramelised.
• Pour in the chicken stock, allowing it to sizzle and bubble, then remove the pan from the heat.
• Stir in the Worcestershire sauce.

Step 4: Assemble the Hotpot

• In a 2-litre casserole dish (about 20cm diameter x 10cm deep), overlap a single layer of potato slices at the bottom.
• Place half the lamb over the potatoes, followed by half of the vegetable mixture.
• Season with pepper.
• Layer the remaining lamb on top, then pour the rest of the vegetable mix (with herbs and liquid) over it.
• Press down with a spoon if needed to make room for more potatoes.
• Start layering the remaining potato slices in 3 tightly overlapping layers, seasoning each layer with pepper and brushing with oil as you go. Reserve a bit of oil for the top layer.
• Cover the dish with a tight-fitting lid and bake for 10 minutes.

Step 5: Slow Cook

• Reduce the oven temperature to 160°C (140°C fan/gas mark 3).
• Cook for a further 2 hours, or until the lamb is tender and the potatoes are cooked.

Step 6: Crisp the Potatoes

• Remove the lid and place the dish under the grill for 8-10 minutes until the potatoes are golden and crisp around the edges.
• Remove from the oven and let the hotpot settle for 5-10 minutes.

Step 7: Serve

• Serve the hotpot scattered with fresh thyme leaves.

Tip:

• If your casserole dish is very full, cover the top layer of oiled potato slices with a piece of baking parchment to prevent sticking to the lid.