Break bread the British way this week with this English take on the popular casserole, the Lancashire Hotpot
¼ cup olive oil, plus extra for brushing
1.5kg lamb shoulder, cut into 2cm cubes
2 onions, peeled and thinly sliced
3 carrots, peeled and chopped
3 garlic cloves, chopped
2 tbsp rosemary, chopped, plus extra for seasoning
3 anchovies, chopped
1 bay leaf
2 tbsp plain flour
2 tbsp worcestershire sauce
600ml beef stock
3 desiree potatoes, thinly sliced
Preheat oven to 150°C. Heat half the oil in a heavy-based casserole over high heat. Cook lamb in batches for 5-6 minutes or until browned; set aside.
Heat remaining oil in a clean casserole. Add onions and carrots and cook for 5 minutes, or until tender. Add garlic, rosemary, anchovies, and bay leaf and cook for another minute. Add flour and cook for 1-2 minutes, or until mixture begins to brown. Add worcestershire and stock and bring to the boil. Add lamb back into the casserole. Place potatoes over the top in concentric circles, slightly overlapping. Season with sea salt, freshly ground black pepper, and extra rosemary.
Cover and bake for 1 hour. Remove from oven, uncover, and increase heat to 220°C. Return to oven for 20-25 minutes, or until golden. Serve hot.