Lancashire Hotpot Recipe. A traditional meat and vegetable stew originating from the North West of England. It requires almost no effort to make, is filling and delicious. Just how Betty would make it! Savour our Lancashire Hotpot recipe today.

Step 1: You will need

• 1 kg lamb roughly chopped
• 600 g potatoes, sliced
• 700 ml beef stock
• 2 onions, sliced
• 3 carrots, sliced
• 3 turnips, sliced
• 50 g melted butter
• 1 casserole dish
• 1 pastry brush

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 2 hours

Oven Temperature: 190° c - 370° f

Step 2: Preheat the oven

Set the oven to 190ºC (375ºF/ gas mark 5).

Step 3: Make the casserole

Layer the bottom of the casserole dish with some of the lamb. Follow with a layer of turnip, a layer of carrots, onions and a layer of potatoes. Season with salt and pepper. Repeat exactly as before, making sure that there are enough potatoes left for the final layer. Season once more with salt and pepper. Pour the stock over and finally, brush the potatoes with melted butter. It is now ready to bake.

Step 4: Stew the casserole

Place the casserole dish into the centre of the oven and stew for 1.5 hours.

Step 5: Baste

After this time, open the oven door and baste the top of the potatoes with melted butter. Remove the lid and place the dish back into the oven for another 1/2 an hour brown the potatoes. Remove when the potatoes are golden.

Step 6: Serve

Your hotpot is now ready to serve, and can be eaten straight from the dish. It's hearty and filling and makes a meal in itself.