Hot pot is a traditional dish from Northern England made with lamb, onions, vegetables, stock, herbs and seasoning, topped with sliced potatoes arranged in a scallop shape and slow baked in the oven. This simple dish can have its own individual twist with the type of seasoning added.

Serves: 3-4

Preparation Time: 15 minutes

Cooking Time: 2 hours 15 minutes

What You’ll Need:

• 1-2 tablespoons vegetables oil
• 600g (1lb 5oz) lamb neck fillet – 2 ½ cm (1inch) diced
• 1 medium onion- finely sliced
• 115g (4oz) carrots -1cm (½ inch) diced
• 1 sticks celery -1cm (½ inch) diced
• 2 tablespoons flour
• 250ml (1 cup) Lamb stock
• 1 tablespoon freshly chopped thyme or 1 teaspoon dried
• 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
• 1 tablespoon Worcestershire sauce
• ½ -1 teaspoon ground black pepper – depending on taste
• 1 tablespoon butter – melted
• 600g (1lb 5oz) potatoes – peeled and thinly sliced 5mm (¼ inch) thick
• Salt to season
• Foil

What To Do:

1. Preheat the oven to 170 c/325 f/ Gas Mark 3. Heat 1 tablespoon of the oil in a large frying pan and brown of the meat. Transfer to the stoneware dish with a slotted spoon.
2. Add the sliced onions, diced carrots and celery to the pan and stir fry for 4-5 minutes until softened, adding a little more oil if needed.
3. Stir in the flour followed by the stock adding a little at a time.
4. Once all the stock has been incorporated stir in the chopped herbs, Worcestershire sauce and black pepper. Bring to a simmer, adjust the seasoning to taste and pour over the meat.
5. Lay the sliced potatoes in rows on top of the filling overlapping them well.
6. Brush the potatoes with the melted butter and sprinkle over a little salt.
7. Cover the dish with some tin foil, place on a baking tray and cook for 1½ hours.
8. Remove the foil and continue to bake for a further 45-50 minutes until the potatoes are golden brown.

Recipe from Le Creuset.