Lancashire Hotpot

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Prep Time 20

Cook Time 3

Servings 6 servings

Ingredients

1 kg Lamb neck on the bone cut into thick slices
2 large Onions sliced thinly
1 kg Waxy potatoes Charlotte or Maris Piper, sliced 5mm thick
500 ml Lamb or beef stock
2 sprigs Fresh thyme
2 Bay leaves
3 tbsp Lamb or beef dripping or butter at a pinch
Salt and black pepper

Instructions

Heat the oven to 150°C (130°C fan).
Heat 2 tablespoons of the dripping in a heavy casserole over medium-high heat. Brown the lamb neck pieces hard on both sides, working in batches so the pan stays hot. Lift out and set aside.
Reduce the heat, add the sliced onions to the same fat, and sweat until soft and pale gold, about 8 minutes.
Return the lamb to the casserole. Tuck in the thyme and bay leaves, season well, and pour over the stock so it comes about two-thirds of the way up the meat.
Arrange the potato slices over the top, overlapping like roof tiles. Season the top layer generously, then brush with the remaining melted dripping.
Cover with the lid, slide into the oven, and cook for 2 hours 15 minutes.
Remove the lid and turn the oven up to 200°C (180°C fan). Cook for a further 45 minutes, until the potato lid is deep golden and crisp at the edges.
Serve straight from the casserole, with pickled red cabbage on the side.

Notes

Lamb neck on the bone is the only cut for this, the marrow and connective tissue are what give the gravy its depth. Hotpot improves overnight; reheat covered at 160°C, removing the lid for the last 15 minutes to re-crisp the top.