Corrie's Hotpot (English)

From Coronation Street, the beloved Betty's Hotpot.

1½ lb neck of lamb (¾ kg)
1½ lb potatoes (¾ kg)
1 large onion, chopped
1½ cups chicken stock
3 Tbsp. cooking oil
1 Tbsp. all-purpose flour, unbleached
1 bay leaf
dash Worcestershire sauce
sea salt
black pepper, freshly cracked

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3).

Brown the meat in a pan of very hot oil then set aside.

Fry the onion until it begins to brown. Sprinkle flour into the pan with the onions and stir to soak up the fat. Turn off the heat and add the stock slowly while stirring vigorously to prevent lumps forming. Add a dash of Worcestershire Sauce, salt and pepper to taste. Mix the onion, meat and stock together and stir in a bay leaf.

Alternate layers of meat and onion mix with thinly sliced potato in an ovenproof dish. The top layer should be potato.

Cover and bake for 2 hours.

Remove cover and continue to bake until the top layer of potato browns.

Makes 4 servings.