Lancashire hotpot

Method

Heat a large casserole dish and brown the diced lamb in batches, seasoning with salt and pepper. Layer the browned lamb with the sliced onions and carrots in the casserole, finishing with a neat overlapping layer of sliced potatoes on top. Pour the beef stock carefully around the potatoes without disturbing them, then dot the top with butter. Cover with a lid and bake in a preheated oven at 160°C for 1.5 hours. Remove the lid, increase the heat to 200°C, and cook for a further 30-40 minutes until the potato topping is golden brown and crispy. Serve hot from the dish, breaking through the golden crust to access the tender lamb and vegetables beneath.