My grandma's Lancashire Hotpot

Ingredients

• Half a shoulder of lamb (blade end and boned)
• 6 large potatoes
• 2 onions
• 1/2 a ring of black pudding

Instructions

1. Peel and slice the potatoes into slices an eighth of an inch thick and store them on a bowl of water.
2. Peel and slice the onions to the same thickness and set them aside.
3. Remove the skin and fat from the meat and dice into 1-inch pieces.
4. Slice the black pudding and remove the skin.
5. Place a layer of sliced potatoes in the base of your ovenware pot.
6. Season with salt and pepper.
7. Cover with a layer of the diced meat and season.
8. Cover with a layer of onions and arrange 6 slices of black pudding around the edge of the pot.
9. Place another layer of potatoes over the onions.
10. Continue with the alternate layering until the top of the pot is reached. Remember to season each layer!
11. Tuck 6 black pudding slices around the edge of the pot.
12. Finish off the pot with neatly placed slices of potatoes and make sure you season them.
13. Pour boiling water into the pot until the water level reaches the last layer of potatoes. Put the lid back on top of the pot when you've finished.
14. Place the hot pot on a baking tray and put it in the oven for 2 hours.
15. After the 2 hours in the oven is up, cook further on a slightly reduced heat for 2 more hours or until the top layer of potatoes is golden brown.

Recipe Notes

You'll need an ovenware pot (or, if you want to be more traditional, a glazed brown earthenware pot with a lid) like the one in the picture I've provided to make the recipe. Make sure you pre-heat your oven to 160 degrees (fan) or gas mark 4.

Recipe by

My grandma, but it's a traditional recipe that's been around for generations.