This slow-cooked lamb hot pot, topped with sliced tatties, is perfect for a hearty family meal.
- 600g diced lamb
- Olive oil
- 2 medium onions, peeled and thinly sliced
- 5 medium carrots, peeled and thickly sliced (about 300g prepared weight)
- 3 tbsp plain ﬂour
- 1pint of lamb stock
- 1 tbsp fresh thyme leaves
- 1 rosemary stalk
- 1 tbsp Worcestershire sauce
- Faked sea salt
- Freshly ground black pepper
- 5 medium potatoes (about 500g) for the topping
- Season the flour with salt and pepper , add the lamb and mix well.
- Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish– it will need to hold about 2.5 litres.
- Tip the onions and carrots into the pan with the lamb Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well.
- Preheat the oven to 170°C/Fan 150°C/Gas 3½. Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. Season with ground black pepper and cover with a tight-ﬁtting lid.
- Bake the hotpot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Check by poking with the point of a knife into the centre of the lamb ﬁlling – if the meat is done the knife should slide in easily. Serve with freshly cooked greens.