Lancashire Hotpot



INGREDIENTS:

2lb (900g) Neck of lamb

2 large potatoes

1 large or 2 small onion(s)

Choice of mixed herbs

500ml boiling water

DIRECTIONS:

1. Dice the lamb, and set aside. Preheat oven
to 325F / 170C / Gas Mark 3.

2. Slice potatoes and dice onions. Add a layer of the
potatoes to the bottom of a casserole dish, and cover
with a handful of the diced onion. Layer the diced lamb
over the top of this, sprinkling with your choice of
herbs. Repeat these layers until the dish is full - top
with a final layer of the potatoes.

3. Pour boiling water into the dish until filled - if
more water is needed, continue to add until topped. Bake
for at least one hour, though traditionally the dish was
left baking all day.



Lancashire Hotpot