Lancashire Hotpot Casserole Recipe

Lancashire hotpot is a traditional casserole which originates in my county. There are variations on this casserole but the basic idea is similar. It consists of a lamb sauce layered with potatoes.
This recipe is one I like.
Ingredients
1 shoulder of lamb with the meat removed from the bone and chopped into bite sized chunks. I like to remove chunks of fat and leave lean meat
2 onions diced
1 pint-500ml stock, use homemade or a lamb stock cube
1 teaspoon of thyme
salt and pepper
2 cloves of chopped garlic
1 teaspoon of Worcester sauce
1 tablespoon of olive oil
6 large potatoes peeled and cut into slices
Method
Put the oil into a frying pan, heat and fry the onions till they are cooked and brown. Add the lamb chunks and fry till brown. Add the garlic, worcester sauce, salt, pepper, thyme and stock. In a casserole dish put half of the meat sauce, cover with a layer of half the potatoes, cover with the rest of the meat sauce and cover with the potato slices. If the casserole is to dry add a few more tablespoons of stock. Cover with foil and the casserole lid. Cook at gas 5, 190C or 375F for 1 1/2 hours. Remove the lid and foil. Drizzle some olive oil over the potatoes and cook for 1/2 hour without a lid to brown the potatoes


The meat sauce
Layers of potatoes
The casserole is good with peas.
Enjoy