Lancashire Hot Pot(Or Lamb Stew)

• 2 lb. lamb pieces (1 to 1 1/2-inch chunks)
• 1 large onion, chopped
• 2 large carrots, sliced
• 2 large leeks, sliced (include some of the green)
• 40 oz. (5 c.) stock or gravy browning
• 3 large potatoes, peeled, sliced and blanched (pour boiling water over them and leave aside for a few minutes; drain well and use)
• 2 oz. (1/2 c.) flour
• salt and pepper to taste
• 2 Tbsp. chopped parsley (dried parsley works well for this)

1. Fry the chopped onion with the lamb pieces until lightly browned. Stir in the flour, mixing well. Add the stock gradually and bring to the boil, stirring well. Add the sliced carrots and leeks, most of the parsley and season to taste.
2. Pour the stew into a deep casserole dish and top with the sliced potatoes. Sprinkle them with salt, dot with butter and put the "Hot Pot" into a medium oven at 375u0b0 for about 2 hours. Turn the heat up for the last 1/2 hour to brown the potatoes. Enjoy!

lamb pieces, onion, carrots, leeks, stock, potatoes, flour, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1013690 (may not work)