This is the traditional Lancashire Hotpot, which is a stewed dish made popular by working class families. It was something that could be made up cheaply, using tough cuts of lamb or beef and left to stew all day to soften up the cuts and make them palatable.
- 2 lbs Lamb Stew Meat (cubed)
- 4 Carrots (sliced)
- 2-4 Potatoes (sliced)
- 1 Onion (diced)
- 2 Cups Beef Broth
- Preheat Oven to 325 and start boiling the Beef broth.
- Add a layer of the potatoes to the bottom of a casserole dish. Cover with a handful of the diced onion. Layer the cubed lamb over the top of that. Season with fresh herbs. Repeat these layers until the dish is full. Top with a final layer of the potatoes.
- Pour boiling beef broth into the casserole dish until filled.
- Bake in the oven for about 3 hours.