Best Lancashire Hotpot
12 lamb cutlets
2 onions, sliced
2 large carrots, sliced
leaves from 2 fresh thyme sprigs
750ml/1¼ pints/3 cups hot lamb or beef stock
450g/1lb potatoes, sliced
25g/1oz/2 tbsp butter
salt and ground black pepper
1 Preheat the oven to 180ºC/350°F/Gas 4.
2 Put a layer of lamb cutlets in a large casserole. Cover with a layer of onions and carrots and a sprinkling of thyme. Season with salt and pepper. Layer the remaining lamb, onions, carrots and thyme in the same way.
3 Pour in enough hot stock to almost cover the meat. Top with an overlapping layer of potatoes. Season, cover the casserole and cook in the oven for 2 hours.
4 Increase the oven temperature to 230ºC/450°F/Gas 8. Remove the lid and dot the top of the casserole with butter. Cook for 30 minutes, uncovered, until the potatoes are crisp and golden brown.