Lancashire Hotpot with Lamb Shoulder, Onions & Carrots

Ingredients

• 2 lb Lamb Shoulder, in chunks
• 3 Onions, sliced
• 3 Carrots, sliced into coins
• 2½ lb waxy potatoes, sliced ⅛ inch thick
• 4 tbsp butter
• 2 tbsp all-purpose flour
• 2½ cups lamb or beef broth
• 2 tsp Worcestershire sauce
• 3 sprigs thyme
• 2 bay leaves
• Salt and black pepper

Method

1. Season the Lamb Shoulder and brown it in 2 tbsp of the butter in a casserole, in batches, until crusted. Set it aside.
2. Cook the Onions in the same pot until softened and golden, 8 minutes, then stir in the flour and cook 2 minutes.
3. Add the broth, Worcestershire, thyme, and bay and bring to a simmer, scraping up the browned bits. Return the meat with the Carrots.
4. Overlap the potato slices across the top in tight, tiled rings — this is the roof of the dish and it should look deliberate. Brush with the melted remaining butter and season.
5. Cover and bake at 325°F (165°C) for 2 hours, then uncover and give it 30 minutes at 400°F (205°C) so the potatoes brown and crisp at the edges.
6. Rest 10 minutes. Serve with pickled red cabbage, which is the traditional and correct accompaniment.