Herb-Infused Lancashire Hotpot

Warm your soul with this traditional Lancashire hotpot, infused with garden-fresh herbs and tender lamb. This comforting dish combines layers of savory meat and veggies, topped with golden-brown potatoes, perfect for chilly evenings and family gatherings.

1. 1

   Preheat your oven to 160°C.

2. 2

   In a large skillet, heat 2 tbsp of olive oil over medium heat and add 500g diced lamb, cooking until browned on all sides, about 6-8 minutes.

3. 3

   Add 1 diced onion and 2 chopped carrots to the skillet, sautéing until softened, approximately 5 minutes.

4. 4

   Stir in 2 minced garlic cloves, 1 tsp of dried thyme, 1 tsp of rosemary, and 1 tbsp of tomato paste, cooking for another 2 minutes until fragrant.

5. 5

   Pour in 500ml of beef stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.

6. 6

   Transfer the meat mixture into a baking dish. Layer 600g of thinly sliced potatoes over the top, overlapping slightly.

7. 7

   Drizzle with 2 tbsp of melted butter, and season with salt and pepper to taste.

8. 8

   Cover the baking dish with foil and bake in the preheated oven for 1.5 hours.

9. 9

   Remove foil and increase the temperature to 200°C, baking uncovered for an additional 30 minutes until the potatoes are crispy and golden.

10. 10

    Let the hotpot rest for 10 minutes before serving.