Lancashire Hotpot
By: Anonymous
Published: Friday, December 11, 2009 - 3:17am

Ingredients




1 kg lamb chops
1 tablespoon vegetable oil
1 cup onions, medium
1 cup carrots, medium
1/2 cup celery
1/2 cup turnip
3 potatoes, medium
1 cup beef stock
2 teaspoons parsley, chopped
salt, pepper

Preparation

1 Season chops well, lightly flour, and brown both sides in a fry pan. Set aside. 2 Peel and slice vegetables. 3 Grease a casserole dish and cover bottom with lamb. Cover with a layer of sliced vegetables then a layer of potato. Repeat until all ingredients are used, finishing top with potato. Add seasoned stock, cover and cook 180C/370F for 1 1/4 hours. Remove lid, dot potato top with butter and continue to cook for 20 minutes to brown the potatoes. 4 Sprinkle with chopped parsley and serve.