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1
Add the flour to the meat and season with salt n pepper, toss it until the meat has an even coat of the seasoned flour.
2
Heat the oil or dripping in a large frying pan over medium high heat.
3
Brown the meat pieces in two or three batches so you don’t overcrowd the pan.
4
You don’t need to cook it through we’re just building colour and flavour.
5
Transfer the browned meat to your casserole or hotpot dish.
6
Turn the heat down slightly, and in the same pan add the butter and then the onions and carrots.
7
Cook gently for about 5 to 7 minutes, until the onions begin to soften, then add them to the casserole dish on top of the meat.
8
Pour the stock, herbs and Worcestershire sauce into the same pan and scrape all those lovely, browned bits from the bottom of the pan, bring it to a simmer then add it to the casserole dish, your stock should be level with the top of the vegetables.
9
Peel the potatoes and cut them into slices about 5 to 6mm / ¼in thick.
10
Preheat your oven to 170°C / 340°F / Gas mark 3.
11
Arrange the potato slices over the top of your meat n veg in overlapping layers, starting around the outside and working towards the centre, then season lightly with salt n black pepper.
12
Cover the dish with baking foil and get the lid on and bake for 1½ hours.
13
Once the times up, get it on the cooker top, remove the lid and foil, brush the top layer of potatoes with the melted butter
14
increase the oven temperature to 200°C / 390°F / Gas mark 6.
15
Get it back into the oven uncovered for another 30 minutes.
16
Remove and serve it straight from the oven with crusty bread.
17
Enjoy.
Method
Ingredients
- The Main Hotpot Ingredients:
- 700g (1½lb) Lamb or Beef (large chunks)
- 20g (2tbsp) Plain flour
- 30g Beef Dripping or 1½ tbsp Vegetable oil
- 28g (1oz) Butter
- 2 Onions (medium size sliced)
- 200g (7oz) Carrots (sliced)
- 430ml (¾Pt) Lamb or Beef stock
- 1tbsp Worcestershire Sauce
- 1or 2 Bay leaves
- 1tsp Fresh Thyme leaves
- Salt & Pepper to taste
- For the potato topping:
- 900 (2lb) Potatoes (after peeling)
- 28g (1oz) Butter (melted)
- Salt and Black pepper
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Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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