Lancashire Hot Pot

Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.

Step: 1

Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.

Step: 2

Preheat oven to 375 degrees F (190 degrees C).

Step: 3

Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.

Step: 4

Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

Per Serving: 365 calories; protein 17.1g; carbohydrates 38.4g; fat 16.3g; cholesterol 57.8mg; sodium 302.2mg.

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Bought the right cooking tools is just as important as having the correct ingredients . This includes everything from pots, pans, bowls and utensils to those core of items that are sometimes to forget, like as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner dish are a likely for all of home chef.