A classic Northern favourite by Leigh Myers, resident chef at Wellocks at Home. The perfect warming dish with deliciously tender lamb and a crispy potato topping boasting the classic comforting flavours of a traditional Lancashire Hotpot.
1 medium onion, peeled and sliced
2 leeks, sliced
3 carrots, peeled and sliced
500g diced lamb
250g Estate Dairy unsalted butter
6 large potatoes - peeled and sliced to 2-3mm thick (floury potatoes such as Maris Pipers work best)
1 sprig of fresh rosemary, roughly chopped
salt and pepper
Preheat oven to 160°C.
Place a pan or casserole dish onto a medium heat with a splash of olive oil, add the sliced onions and leeks and cook slowly until soft.
Add the carrots and rosemary to the pan and remove from the heat.
Season the lamb with salt and pepper, then add to the pan.
Place the sliced potatoes into a mixing bowl and season well with salt and pepper.
Melt the butter and set to one side.
Drain the potatoes from any excess water that has come out and place back into the mixing bowl.
Add the melted butter and stir through until the potatoes are evenly covered.
Start layering the potatoes over the meat mixture, starting from the outer edge and moving in towards the middle. Each potato should slightly overlap.
Brush any remaining melted butter over the potatoes, cover the hotpot with a lid or tinfoil and place into the oven to cook for 1 hour.
After an hour turn up the oven to 180°C and cook for a further 30-40 minutes until the potatoes are browned and crisp on top.
Remove from the oven and leave to rest for 5 minutes before serving with pickled red cabbage and crusty bread, or your favourite seasonal vegetables.