Lancashire Hotpot

Ingredients

• 2 lb lamb shoulder, cut into 1 1/2-inch pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 2 large onions, sliced
• 2 carrots, thickly sliced
• 1 tbsp Worcestershire sauce
• 2 cups lamb or beef stock
• 2 bay leaves
• 1 tsp fresh thyme leaves
• 2 lb russet potatoes, peeled and thinly sliced
• 3 tbsp melted butter

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pat the lamb dry, season it with salt and pepper, dust with the measured flour, and shake away loose flour that could burn during browning.
2. Step 2.Heat oil in a large ovenproof casserole and brown the lamb in small batches, developing color on every side before transferring it to a clean plate.
3. Step 3.Cook the onions and carrots in the same casserole until lightly golden, scraping the base so the browned meat residue flavors the vegetables.
4. Step 4.Return the lamb, add Worcestershire sauce, stock, bay leaves, and thyme, and bring the liquid just to a simmer before turning off the heat.
5. Step 5.Arrange the thin potato slices in tightly overlapping circles across the entire surface, creating an even lid that protects the meat as it slowly braises.
6. Step 6.Brush the potatoes with melted butter, cover the casserole, and bake at 325°F for ninety minutes until the lamb is tender beneath the potato layer.
7. Step 7.Remove the lid, increase the oven to 400°F, and bake another 30 to 40 minutes until the exposed potato edges are crisp and richly golden.
8. Step 8.Rest the hotpot for ten minutes, remove the bay leaves when encountered, and serve by lifting through both crisp potato and tender lamb layers.