Traditional Lancashire Hotpot

Ingredients:

• 1 tbsp butter
• 1 tbsp vegetable oil
• 500 g (1.1 lbs) lamb (not too lean – neck is best, but shoulder works well too, cut into bite-size chunks)
• 2 brown onions, peeled and sliced thinly
• 1 heaped tbsp plain (all-purpose) flour (use gluten-free plain flour if required)
• 480 ml (2 cups) hot chicken or vegetable stock (water with a couple of stock cubes is fine – or use bouillon for gluten-free)
• 2 bay leaves
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tbsp Worcestershire sauce (use a gluten-free version if required)
• 3 medium-sized carrots, peeled and cut into chunks
• 680 g (1.5 lbs) potatoes, peeled and sliced to 2-3mm thick (floury potatoes such as Maris Pipers work best)
• 1 tbsp melted butter (for brushing)
• ¼ tsp dried thyme

Instructions:

1. Preheat Oven:

   • Preheat the oven to 170°C (325°F, fan).

2. Prepare the Lamb:

   • In a medium-sized casserole or saucepan, melt the butter and vegetable oil over medium heat.
   • Add the lamb chunks and cook until lightly browned all over (about 3-4 minutes). Remove the lamb and set aside.
   • Add the sliced onions to the pan and cook for 3-4 minutes, stirring regularly, until softened.

3. Make the Filling:

   • Return the lamb to the pan with the onions. Stir in the flour and cook for about 1 minute.
   • Add the hot stock, bay leaves, salt, pepper, and Worcestershire sauce. Stir to combine.
   • Bring the mixture to a gentle bubble, then cover with a lid and transfer to the oven. Bake for 30 minutes.

4. Add Carrots and Potatoes:

   • After 30 minutes, stir in the carrot chunks.
   • If desired, transfer the contents of the pan to a casserole or pie dish (a 25 cm diameter pie dish works well). Arrange the sliced potatoes on top, starting from the outside and working towards the center.

5. Prepare the Potato Topping:

   • Brush the top of the potatoes with the melted butter and sprinkle with dried thyme.
   • Cover with a lid or foil and return to the oven. Bake for 1 hour.

6. Crisp the Top:

   • After 1 hour, increase the oven temperature to 200°C (400°F, fan). Remove the lid or foil and bake for an additional 30 minutes, or until the potatoes are browned and crisp on top.

7. Serve:

   • Let the shepherd’s pie rest for about 5 minutes before serving. Enjoy with some green vegetables on the side.

Enjoy your hearty and comforting Shepherd’s Pie! 🥘🍽️