Traditional Lancashire Hotpot

Ingredients

• 1.5 lbs lamb shoulder or neck, trimmed and cut into chunks

• 2 tablespoons all-purpose flour

• 3 tablespoons butter or beef dripping

• 2 medium onions, thinly sliced

• 3 medium carrots, peeled and sliced into rounds

• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

• 3 cups beef stock (or lamb stock if available)

• 2 bay leaves

• 1.5 lbs waxy potatoes, peeled and thinly sliced

• Salt and black pepper to taste

Instructions

1. Preheat the Cookware
   Place the Nutri-Stahl 6 QT pot over medium heat.

2. Brown the Meat
   Toss the lamb pieces in the flour along with a pinch of salt and pepper. Melt 1 tablespoon of butter in the pot and brown the lamb in batches. Remove and set aside.

3. Sauté the Vegetables
   Add another tablespoon of butter to the pot. Sauté the sliced onions for about 8 to 10 minutes, until softened and golden. Add carrots, thyme, and bay leaves. Cook for another 5 minutes.

4. Layer the Ingredients
   Remove the pot from heat. Layer half the sliced potatoes at the bottom of the pot. Add half the meat and half the sautéed vegetables. Repeat the layering with the remaining meat and vegetables, finishing with a final layer of neatly arranged potato slices on top.

5. Add the Stock
   Slowly pour in the hot beef stock until it just covers the meat and vegetables (you may not need all 3 cups). Dot the top with the remaining butter and season with salt and pepper.

6. Simmer Gently
   Cover the pot with its lid and cook over low heat for 1.5 hours. Remove the lid and cook for an additional 30 minutes to allow the top layer of potatoes to brown slightly and crisp around the edges.