Lancashire Hot Pot

Method

1.Preheat the oven to 180C, gas mark 4. Heat the oil in a large casserole with a lid. Add the meat and fry over a high heat until browned on all sides (you may have to do this in batches). Remove with a slotted spoon and set aside.

2.Add the onions and cook over a high heat for about 5 minutes. Add carrots and celery to the pan and cook for about 5 minutes, stirring occasionally. Return the lamb to the pan and pour over the stock. Stir in the Worcestershire sauce and thyme sprigs and season.

3.Arrange the potatoes over the top and dot the butter (if using) over them. Season, then cover and transfer to the oven. Cook for 2 hours, then remove the lid and cook for a further 1 hour. Serve with seasonal green vegetables.

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