Lancashire Hotpot

Instructions

1. Prepare the meat
   Toss the lamb chunks in the seasoned flour until well coated. Heat 2 tablespoons of oil in a large frying pan over medium-high heat and brown the meat in batches. Transfer to a plate and set aside.
2. Sauté the vegetables
   In the same pan, add the remaining oil and cook the onions gently for 5 minutes until softened but not colored. Add the carrots and cook for another 2 minutes.
3. Layer the hotpot
   Preheat the oven to 160°C/320°F. In a large casserole dish with a lid, place a layer of potatoes on the bottom, followed by a layer of the meat and vegetables. Season with salt and pepper. Continue layering, finishing with a neat layer of overlapping potato slices on top.
4. Add the liquid
   Mix the stock with the Worcestershire sauce and pour it into the casserole dish until it comes about two-thirds up the sides. Add the bay leaves and thyme sprigs, tucking them between the layers.
5. Bake the hotpot
   Brush the top layer of potatoes with melted butter, cover with a lid and place in the preheated oven. Cook for 1 hour 30 minutes, then remove the lid and increase the temperature to 200°C/400°F. Cook for another 30 minutes until the potatoes on top are golden brown and crisp.
6. Rest and serve
   Remove from the oven and let it stand for 10 minutes before serving. Garnish with additional fresh thyme if desired. Serve hot with pickled red cabbage or steamed seasonal vegetables.