Lancashire Hotpot

A true northern classic — lamb chops layered with onions and topped with sliced potatoes. Simple, honest, comforting food.

Ingredients

• 8 lamb neck chops (or 500g diced lamb)
• 2 onions, sliced
• 2 carrots, sliced
• 4 potatoes, peeled and thinly sliced
• 1 lamb stock cube dissolved in 300ml water
• 1 tsp dried thyme
• 1 bay leaf
• Knob of butter, melted
• Salt and pepper

Method

1. Layer half the sliced potatoes in the bottom of the slow cooker.
2. Add the onions and carrots.
3. Season the lamb and place on top.
4. Add the thyme, bay leaf, and pour over the stock.
5. Top with the remaining potato slices, overlapping them neatly.
6. Brush the top potatoes with melted butter.
7. Cook on Low for 8 hours.
8. For a crispy top, pop under a hot grill for 5 minutes before serving.

Tips

The key is thinly sliced potatoes on top — they steam and crisp up beautifully under the grill.