A comforting British classic, Lancashire Hotpot is a rich, hearty stew made with tender lamb, vegetables, and thinly sliced potatoes. Slowly cooked until golden and bubbling, it’s the perfect dish to warm you up on a chilly day. A true taste of Lancashire!

1. Lamb neck fillet or shoulder: 600g, cut into chunks
2. Onion: 1, chopped
3. Carrots: 2, sliced
4. Potatoes: 800g, thinly sliced
5. Olive oil: 2 tablespoons
6. Salt: to taste
7. Black pepper: to taste
8. Fresh thyme: 2 sprigs (or 1 teaspoon dried thyme)
9. Worcestershire sauce: 1 tablespoon
10. Vegetable stock: 500ml
11. Bay leaves: 2
12. Butter: 25g, for dotting on top

1. Preheat your oven to 160°C (fan). Heat the olive oil in a large frying pan over medium heat.
2. Brown the lamb chunks in batches for 5–6 minutes, ensuring they are nicely seared on all sides. Remove from the pan and set aside.
3. In the same pan, add the chopped onion and cook for 4–5 minutes until softened.
4. Add the sliced carrots and cook for another 2 minutes.
5. Return the lamb to the pan, then stir in the Worcestershire sauce, fresh thyme, bay leaves, salt, and pepper. Pour in the vegetable stock and bring to the boil.
6. Reduce the heat and simmer for 15–20 minutes, until the lamb is tender.
7. While the stew is simmering, layer the sliced potatoes over the top of the meat and vegetable mixture. Season with salt and pepper, then drizzle with a little extra olive oil.
8. Dot the top with small pieces of butter, then cover the dish with foil.
9. Bake in the oven for 1.5 to 2 hours, removing the foil for the last 30 minutes to allow the potatoes to become golden and crispy.
10. Once the potatoes are tender and the top is golden brown, remove from the oven and let rest for 5 minutes before serving.