Lancashire Hotpot

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Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 160°C (325°F).

   Ongeveer 10 min

2. 2

   Heat the vegetable oil in a large oven-safe casserole dish or Dutch oven over medium-high heat.

   Ongeveer 2 min

3. 3

   Sear the lamb shoulder in batches until browned on all sides, then remove and set aside.

   Ongeveer 10 min

   Tip van de kok: Do not overcrowd the pan; browning in batches ensures a good crust.

4. 4

   Add the yellow onion, carrot, and celery stalk to the same dish and cook until softened, about 5-7 minutes.

   Ongeveer 7 min

5. 5

   Return the lamb shoulder to the dish.

6. 6

   Pour in the beef broth and worcestershire sauce, then add the fresh thyme and bay leaf.

   Ongeveer 1 min

7. 7

   Season with salt and black pepper.

8. 8

   Bring the mixture to a simmer, then remove from heat.

   Ongeveer 3 min

9. 9

   Arrange the thinly sliced potato over the top of the lamb and vegetable mixture, overlapping them neatly.

   Ongeveer 5 min

   Tip van de kok: Try to cover the entire surface to create a crisp crust.

10. 10

    Brush the potato topping generously with melted butter.

    Ongeveer 1 min

11. 11

    Cover the dish with a lid or foil and bake for 1 hour and 30 minutes.

    Ongeveer 1 uur 30 min

    Tip van de kok: The cover helps steam the potatoes and tenderize the meat.

12. 12

    Remove the lid or foil and continue baking for another 30 minutes, or until the potatoes are golden brown and crispy.

    Ongeveer 30 min

    Tip van de kok: If the potatoes aren't browning, you can briefly increase the oven temperature or use the broiler for a minute, watching carefully.

13. 13

    Let the hotpot rest for 10 minutes before serving.

    Ongeveer 10 min