Lancashire Hot Pot with Scalloped Potatoes

• 1 1/2 1bs. lean lamb
• 1/4 cup flour
• Salt and freshly ground black pepper
• 3 carrots, peeled and sliced
• 1 small white turnip, peeled and chopped
• 1 large onion, finely chopped
• 1 leek, washed and chopped
• 1 1/4 lbs. potatoes, peeled and thinly sliced
• 1 1/4 cups good-quality chicken stock
• 1 tbsp. tomato paste
• 1 tsp. dried Italian herbs
• Freshly chopped parsley, to serve (optional)

1. Trim any fat from the lamb and cut into neat 1-inch pieces.
2. Put the flour onto a large plate and season with salt and pepper.
3. Roll the meat in the flour until it is well coated.
4. Mix the carrots, turnips, onions, and leek together, and layer with the meat in the slow cooker, seasoning to taste.
5. Finish with a thick layer of sliced potatoes, overlapping them.
6. Mix the chicken stock with the tomato paste and Italian herbs, and pour into the slow cooker.
7. Cover and cook on low for 7-8 hours, or for 4-5 hours on high.
8. Serve sprinkled with some freshly chopped parsley, if using.

lean lamb, flour, salt, carrots, white turnip, onion, potatoes, chicken, tomato paste, italian herbs, parsley

Taken from www.cookstr.com/recipes/lancashire-hot-pot-with-scalloped-potatoes (may not work)