Lancashire Hotpot

🔥 Prep

• Cut the 600 g lamb into bite‑sized cubes (about 2 cm).
• Peel the 2 onions and slice them thinly.
• Peel the 800 g potatoes and slice them into ½ cm thick rounds.
• Measure out 50 g butter and 300 ml stock, keeping them ready for use.

🔥 Cook

• 1. Melt the 50 g butter in a large, heavy‑bottomed pot over medium heat until it foams.
• 2. Add the sliced onions and cook, stirring occasionally, for 5 minutes until softened and translucent.
• 3. Increase to medium‑high heat, add the lamb cubes, and sear for 6‑8 minutes until browned on all sides.
• 4. Reduce the heat to medium, sprinkle a pinch of salt and pepper, and stir to combine.
• 5. Layer the sliced potatoes evenly over the lamb and onion mixture.
• 6. Pour the 300 ml stock gently over the potatoes, ensuring they are just covered; add a little more water if needed.
• 7. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot with a tight‑fitting lid, and simmer for 2 hours or until the lamb is tender and the potatoes are cooked through.
• 8. After 2 hours, check the seasoning, adjust with salt and pepper if necessary, and let it rest, covered, for 10 minutes before serving.

🔥 Serve

• Spoon the hot Lancashire hotpot into deep bowls, ensuring each serving gets a good mix of lamb, potatoes, and onions.
• Garnish with a sprinkle of freshly chopped parsley for a touch of colour.
• Accompany with thick slices of crusty bread or buttered dinner rolls to soak up the rich juices.
• Optional: serve alongside a simple green salad dressed with vinaigrette for contrast.