This dish originates from the North West of England. The workers enjoyed the fact that the meal was baking in the oven while they were away from home.
Traditionally the casserole was prepared with mutton or lamb chops and the kidneys of the animal. It is sometimes prepared with beef instead of lamb and I plan to try this version the next time I cook it.
More recent versions of the dish are prepared with cubes of lamb. In my collection of old and recent cookbooks I find that some recipes requires browning the meat and onions before placing them in the casserole while the method of some older books consists of layering the ingredients in the pan without cooking beforehand. It is the latter that I chose for its simplicity and I was delighted with the result.
This dish cans be refrigerated for 4 days and is as tasty when reheated.
Servings: 4
Place the rack in the bottom of the oven. Preheat the oven to 350°F (180°C).
In a deep ovenproof casserole or dutch oven with a lid, melt half the butter, remove from the heat and brush the bottom and sides of the pan with a pastry brush.
Spread about ¼ of the potatoes in the bottom of the pan. Cover the potatoes with half the onions, carrots and lamb. Season with salt and pepper, sprinkle half of the thyme and flour and top with a bay leaf.
Repeat the previous step with half of the remaining potatoes, the rest of the onions, carrots and lamb. Season with salt and pepper, sprinkle with the rest of the thyme and flour and place the second bay leaf.
Cover with remaining potatoes, melt the remaining butter and brush the potatoes.
Add the Worcestershire sauce to the broth and pour down the side of the pan. Cover and bake 5 hours . Uncover and grill for 5 to 10 minutes at about 8 inches (20 cm) from the grill until the potatoes are golden brown. Let stand 10 minutes before serving
Ingredients
Directions
Place the rack in the bottom of the oven. Preheat the oven to 350°F (180°C).
In a deep ovenproof casserole or dutch oven with a lid, melt half the butter, remove from the heat and brush the bottom and sides of the pan with a pastry brush.
Spread about ¼ of the potatoes in the bottom of the pan. Cover the potatoes with half the onions, carrots and lamb. Season with salt and pepper, sprinkle half of the thyme and flour and top with a bay leaf.
Repeat the previous step with half of the remaining potatoes, the rest of the onions, carrots and lamb. Season with salt and pepper, sprinkle with the rest of the thyme and flour and place the second bay leaf.
Cover with remaining potatoes, melt the remaining butter and brush the potatoes.
Add the Worcestershire sauce to the broth and pour down the side of the pan. Cover and bake 5 hours . Uncover and grill for 5 to 10 minutes at about 8 inches (20 cm) from the grill until the potatoes are golden brown. Let stand 10 minutes before serving
