Lancashire Hotpot

By ShannonB

Meat and potatoes. Serve with two veg.

Ingredients

• 4 large potatoes, sliced 1/4-inch thick
• 6 baby onions, peeled and left whole
• 1 tablespoon thyme, chopped
• 1 kg lean cubed lamb steak (or lamb chops whole, if desired)
• 2 tablespoons Worcestershire sauce
• 125 ml beef stock
• 1 handful flat-leaf parsley, chopped

Preparation

Step 1

Spread potatoes in a layer in the base of a slow cooker, add onions and thyme. Top with the lamb. Pour over the Worcestershire sauce and stock. Cook on low for 8-10 hours until the lamb is tender and cooked through.

Season with salt and freshly ground pepper, and stir through the parsley before serving.