Inspired by the more traditional Lancashire hot-pot, this modern version is still slow-cooked for maximum flavour, but is lighter, using lean lamb neck fillet and more vegetables than the old recipe. If liked, sprinkle the top with a little tangy Lancashire cheese at the end of cooking.
Instead of sliced potatoes, top the hot-pot with a layer of coarsely grated potato, or mix potato half-and-half with grated parsnips. Bake in the same way as in the main recipe, topping with either Lancashire or Parmesan cheese if you like.
I made this and was very tasty we all enjoyed thank you - 26 Aug 2016