lancashire hotpot

Mary Berry

This simple stew would traditionally have been made with mutton, but lamb is more commonly used these days. If you want to use mutton, increase the cooking time by 30 minutes before removing the lid.

serves 4 people

800g lamb neck fillet, cut into bite-sized pieces
2 tbsp plain flour
2 thyme sprigs
1 rosemary sprig
1 bay leaf
2 onions, roughly chopped
450ml lamb or chicken stock
800g floury potatoes (such as king edward), peeled
2 tbsp unsalted butter, melted

01 Heat the oven to 170C (190C non-fan). Put the lamb into a large casserole dish with a tight-fitting lid. Add the flour, 1 tsp salt and ½ tsp freshly ground black pepper. Toss until the lamb is coated.

02 Add the thyme and rosemary sprigs, bay leaf and onions. Gently combine, then pour in the stock.

03 Cut the potatoes into 5mm slices and arrange in overlapping layers on top of the meat. Brush the melted butter over the potatoes, then season with salt and pepper. Cover with the lid and bake for 1¾ hours. Remove the lid and cook for a further 30 minutes, or until the potatoes are crisp and golden. Serve.

Recipe from Britain’s Best Home Cook — Great Food Every Day (BBC Books £25)