Traditional Lancashire Hotpot

Name: Traditional Lancashire Hotpot
Ingredients: 1 tbsp butter; 1 tbsp vegetable oil; 1.1 pounds (500g) 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 flour (use gluten free plain flour if required); 2 cups (480ml) hot chicken or vegetable stock (water with a couple of stock cubes is fine - or use bouillon for gluten free); 2 bay leaves; 1/2 tsp salt; 1/2 tsp ground black pepper; 1 tbsp Worcestershire sauce ((use a gluten free version if required)); 3 medium sized carrots (peeled and cut into chunks); 1 1/2 pounds (680g) potatoes (peeled and sliced to 2-3mm thick (floury potatoes such as maris pipers work best)); 1 tbsp melted butter for brushing; 1/4 tsp dried thyme

"Any dish that still remains popular nearly 200 years after it's creation is going to be a damn good meal. I grew up in the North of England, so this Traditional Lancashire Hotpot is one..."

INGREDIENTS

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1 tbsp butter

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1 tbsp vegetable oil

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1.1 pounds (500g) lamb (not too lean - neck is best, but shoulder works well too, cut into bite-size chunks)

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2 brown onions (peeled and sliced thinly)

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1 heaped tbsp plain flour (use gluten free plain flour if required)

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2 cups (480ml) hot chicken or vegetable stock (water with a couple of stock cubes is fine - or use bouillon for gluten free)

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2 bay leaves

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1/2 tsp salt

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1/2 tsp ground black pepper

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1 tbsp Worcestershire sauce ((use a gluten free version if required))

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3 medium sized carrots (peeled and cut into chunks)

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1 1/2 pounds (680g) potatoes (peeled and sliced to 2-3mm thick (floury potatoes such as maris pipers work best))

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1 tbsp melted butter for brushing

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1/4 tsp dried thyme

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