Lancashire Hotpot

Rick's Lancashire Hotpot

Serves Four

You will need

2lb middle neck lamb chops

2lb potatoes cut into 3/4 inch thick slices

12oz onions roughly chopped

2 large carrots roughly chopped

1 large parsnip roughly chopped

2 sprigs fresh tyme or 1/2 teaspoon dried tyme

1 pint lamb stock (oxo)

1 tablespoon flour

oil and butter for frying

Worcester sauce, salt and freshly milled black pepper

Method

Pre-heat oven to 325F,170C

Trim excess fat from meat and brown in a frying pan using the oil

Remove meat to a wide casserole

Add a little butter to frying pan and fry onions, chopped carrots and parsnips gently for about 10 mins.

Stir in flour to soak up juices

Gradually add stock and Worcester sauce, stirring until flour and liquid are smoothly blended.

Season with salt and pepper and bring up to simmering point.

Transfer to casserole and add thyme.

Arrange potato pieces on top overlapping like slates on a roof.

Cover with a tight fitting lid and cook near top of oven for 90 mins.

Remove lid and cook for a further 50 mins.

If you think the potatoes are not browning enough, turn up heat for last 15 mins.

Serve

Serve immediately, straight from casserole with seasonal vegetables or buttered carrots.