Lancashire Hot Pot
2 pounds lamb fillet
24 trimmed and peeled baby onions
3 stalks celery
2 tbs olive oil
18 button mushrooms
1 oz Pearl Barley
1/4 pint dry white wine
3/4 pint chicken stock
salt and pepper
6 large potatoes
1 oz butter
Chop lamb into biggish chunks and fry to seal. Drain well and put in
casserole.
Brown onions over high heat, add more oil if necessary and fry celery,
mushrooms and barley. Pour off excess oil and add everything else to the
pot. Deglaze pan with wine then add wine and stock to pot too. Season.
Peel and finely slice potatoes. Arrange in overlapping circles on top of
everything else. Brush top with melted butter and season.
Cover with lid or foil and cook at 325°F for 1 1/2 hours. Remove lid. Turn
up temp to 375°F and cook the hotpot for a further 50-60 minutes or until
golden brown.