Lancashire Hotpot

Photo: flickr user alexcwood

Ingredients

1 kg lamb chops

1 tablespoon vegetable oil

1 cup onions, medium

1 cup carrots, medium

1/2 cup celery

1/2 cup turnip

3 potatoes, medium

1 cup beef stock

2 teaspoons parsley, chopped

salt, pepper

Preparation

Season chops well, lightly flour, and brown both sides in a fry pan. Set aside.

Peel and slice vegetables.

Grease a casserole dish and cover bottom with lamb. Cover with a layer of sliced vegetables then a layer of potato. Repeat until all ingredients are used, finishing top with potato. Add seasoned stock, cover and cook 180C/370F for 1 1/4 hours. Remove lid, dot potato top with butter and continue to cook for 20 minutes to brown the potatoes.

Sprinkle with chopped parsley and serve.