UK · Lamb · No. 311
Lancashire Hotpot with Lamb and Sliced Potatoes
A single portion of British cooking, ready in 45 minutes with 10 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Preheat the oven to 180C (fan 160C).
- 2
In an ovenproof dish, brown the lamb in a little butter over high heat for 2 minutes, then remove.
- 3
Layer the onion, carrot and lamb in the dish, tucking in the thyme and seasoning as you go, then pour over the stock and Worcestershire sauce.
- 4
Arrange the sliced potatoes on top in overlapping layers and brush with the melted butter.
- 5
Cover with foil and bake for 25 minutes, then uncover and bake a further 10 minutes until the potatoes are golden and tender.
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