Traditional Lancashire Hotpot

Cut lamb (ideally shoulder or neck) into chunks and brown in a pan.

Slice onions and potatoes into thin rounds.

Layer the meat and onions in a deep casserole dish; season each layer with salt and pepper.

Pour in lamb or beef stock.

Arrange the sliced potatoes on top in an overlapping pattern like roof tiles.

Brush the top layer of potatoes with melted butter.

Cover and bake at 160°C for 2 hours, then remove the lid and increase heat for 30 minutes to crisp the potatoes.

Serve hot with pickled red cabbage.