Corrie Hotpot

By Hester

Ingredients

• 1 1/2 pounds lamb neck meat, cubed
• 1 1/2 pounds potatoes, leave skin on, thinly sliced
• 1 large onion, chopped
• 1 1/4 cups beef stock
• 3 ounces butter
• 1 tablespoon flour
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• salt and pepper, to taste

Details

Servings 6

Preparation

Step 1

Pre-heat oven to 325. Seal meat on all sides over high heat in butter, reduce heat to medium and cook until evenly browned. When browned put meat in deep oven proof casserole.

n same pan saute onions in pan juices adding more butter if needed. When they begin to turn brown sprinkle with flour.

Stir until roux begins to brown, stir in a little stock, stirring quickly to avoid lumps.

Stirring constantly add remaining liquid and bring to a simmer. Add Worcestershire and season to taste.

Pour onions and liquid over meat, mix well and add bay leaf.

Layer potatoes over meat, seasoning each layer with salt and pepper.

Cover and cook in oven for 2 hours, 1/2 hour uncovered.

If potatoes haven't browned, place under grill.