Lancashire Hotpot with a Twist

Ingredients:

• 800g lamb shoulder, diced
• 2 large onions, sliced
• 3 large carrots, peeled and sliced
• 500g potatoes, thinly sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 500ml beef stock
• 2 tsp Worcestershire sauce
• 2 sprigs of fresh rosemary
• Salt and pepper to taste

Directions:

1. Preheat the oven to 180°C (350°F).
2. In a large ovenproof casserole dish, heat olive oil and butter over medium heat.
3. Add the diced lamb and brown on all sides for about 5 minutes. Remove the lamb and set aside.
4. In the same dish, add onions and carrots. Cook until softened, about 5 minutes.
5. Sprinkle flour over the vegetables and stir well to coat.
6. Return the lamb to the dish and pour in the beef stock and Worcestershire sauce. Season with salt and pepper.
7. Arrange the sliced potatoes on top of the lamb mixture, overlapping slightly.
8. Tuck the fresh rosemary sprigs among the potatoes.
9. Cover the dish with a lid or foil and place in the preheated oven. Cook for 1.5 hours.
10. Remove the lid and increase the oven temperature to 200°C (390°F). Bake for an additional 30 minutes until the potatoes are golden and crispy.
11. Serve the Lancashire hotpot hot with crusty bread or a side salad.