Lancashire Hotpot

Instructions

1. 1

   Brown the lamb: Preheat oven to 170°C (340°F). In a large flameproof casserole dish, heat a little oil over medium-high heat and brown the diced lamb in batches. Remove and set aside.

2. 2

   Sauté the vegetables: In the same dish, lower the heat and fry the sliced onions and carrots for 5-8 minutes until softened.

3. 3

   Make the gravy base: Stir the flour into the vegetables and cook for 1 minute. Gradually pour in the lamb stock, stirring constantly until smooth. Return the lamb to the pot, add the fresh thyme, and season with salt and pepper.

4. 4

   Layer the potatoes: Arrange the thinly sliced potatoes in overlapping layers over the top of the lamb and vegetable stew, completely covering the meat.

5. 5

   Bake covered: Brush the top layer of potatoes with half of the melted butter. Cover the casserole dish with a tight-fitting lid or foil and bake in the oven for 1.5 hours.

6. 6

   Crisp the top: Remove the lid or foil, brush the potatoes with the remaining melted butter, and increase the oven temperature to 200°C (400°F). Bake for a further 30 minutes until the potatoes are crisp and deeply golden brown.