Lancashire Hotpot

• Oil for frying
  1kg/2.25lb of lamb rings
  2 tbsp flour
  450g potatoes peeled and sliced in rounds
  2 sliced onions
  3 carrots, peeled and sliced
  Lamb or beef stock fresh, cube or concentrate made upto 300ml
  Butter
  

Recipe

1. Heat the oven to 190C/ fan170c / gas mark 5. Heat 2 tbsp oil in a frying pan. Toss the lamb in the flour and fry in the hot oil until brown. You will need to do this in batches. In a medium casserole dish, put alternate layers of vegetables and lamb, seasoning each layer and ending with a layer of potatoes. Pour the stock over.

2. Dot some butter all over the potatoes, then cover the casserole and bake for 1.5 hours.

3. Remove from the oven, take the lid off the casserole and brush the potatoes with more melted butter. Return to the oven for another 30 minutes, uncovered, to brown the potatoes.

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