Lancashire Hotpot

Ingredients

• 2.5 lbs lamb neck or shoulder, cubed
• 2 lamb kidneys, trimmed and sliced (optional, traditional)
• 2 onions, sliced
• 2 carrots, sliced
• 2 lbs potatoes, thinly sliced
• 2 cups lamb or beef stock
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 3 tbsp butter, melted

Instructions

1. 1Season and layer lamb, kidneys if using, onions, and carrots in a deep casserole dish.
2. 2Pour in stock mixed with Worcestershire sauce and tuck in bay leaves.
3. 3Arrange overlapping potato slices on top like shingles.
4. 4Brush the potatoes with melted butter.
5. 5Cover and bake at 325°F for 1.5 hours.
6. 6Uncover and bake 30 more minutes until the potatoes are golden and crisp on top.

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