About this recipe: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.
500g lean lamb neck fillet, trimmed of fat and sliced
1 garlic clove, crushed
2 tbsp Worcestershire sauce
1 onion, thinly sliced
2 leeks, thinly sliced
3 carrots, peeled and sliced
250g closed cup chestnut mushrooms, halved
1 bay leaf
small bunch of fresh thyme
1 sprig of fresh rosemary
500g new potatoes, scrubbed and thickly sliced
2 tbsp tomato purée
400ml lamb or chicken stock, hot
50g Lancashire cheese, crumbled (optional)
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat the oven to 180°C/gas 4. Toss the lamb pieces together with the garlic and Worcestershire sauce.
Spread a layer of onions, leeks and carrots in the bottom of a large casserole. Top with a layer of meat and mushrooms and season lightly, then repeat the layers until the ingredients are all used up.
Tie together the bay leaf, thyme and rosemary with cotton string and tuck into the centre of the casserole. Top with a thick layer of overlapping potato slices.
Mix the tomato purée into the hot stock and pour over the potatoes. Cover tightly with a lid and bake for 1½ hours or until the meat and potatoes are tender. (Prepare ahead up to this stage and leave in the fridge for a few hours or overnight, if more convenient.)
Remove the lid and sprinkle the cheese over the potatoes, if using. Increase the oven temperature to 230°C/gas 8 and bake uncovered for a further 25–30 minutes until golden.
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.