Mary Berry Lancashire Hotpot Recipe 🍲🥔 - British Recipes Book

Ingredients

• 1.5 kg (3 lb) lamb shoulder, cut into large chunks
• Salt and black pepper, to taste
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 2 large onions, sliced
• 4 garlic cloves, crushed
• 2 tbsp Worcestershire sauce
• 600 ml (1 pint) lamb or chicken stock
• 2 bay leaves
• 4 sprigs of fresh thyme, or 1 tsp dried thyme
• 900 g (2 lb) potatoes, peeled and thinly sliced
• 50 g (2 oz) butter, melted
• 2 large carrots, peeled and sliced
• Chopped fresh parsley, for garnish (optional)