Lancashire Hot Pot

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 1/2 lbs lamb, trimmed of excess fat and sinew and cut into bite sized cubes
• 1/4 cup flour
• 2 ounces butter or 2 ounces shortening or 2 ounces fat or 2 ounces oil
• 2 large onions, sliced
• 1 cup chopped celery
• 1 large parsnip, peeled and sliced (carrots may be subbed if you can't find parsnips)
• 1 3/4 cups chicken stock or 1 3/4 cups beef stock
• 8 ounces sliced fresh mushrooms
• 2 teaspoons dried herbs (parsley, sage, rosemary, and thyme)
• 1 tablespoon worcestershire sauce
• salt and pepper
• 4 medium russet potatoes, peeled and thinly sliced

Recipe

• 1 preheat oven to 325°f.
• 2 spray your casserole with cooking spray or brush lightly with butter or oil.
• 3 heat the butter, shortening, or oil in a large frying pan.
• 4 toss meat cubes in flour; shake off excess and reserve.
• 5 fry quickly on all sides until brown; remove from frying pan and place into casserole.
• 6 add onions, celery and parsnip (or carrot, if substituting) to pan and cook until nearly tender.
• 7 place on top of meat in casserole.
• 8 sprinkle remaining flour in frying pan and cook, stirring constantly until toasted.
• 9 gradually pour in stock and stir until mixture comes to the boil.
• 10 add mushrooms, salt and pepper, herbs and worcestershire sauce; simmer for approximately ten minutes (you're looking for a medium sauce).
• 11 remove from heat and pour over meat and vegetables.
• 12 place overlapping slices of potato to completely cover the meat and vegetables.
• 13 cover casserole dish with lid and place in preheated oven.
• 14 cook for 1 1/4 hours.
• 15 remove lid and continue cooking an additional 30 minutes or until potatoes are browned.
• 16 serve hot.