Lancashire Hot Pot

• 2 12 lbs lamb, trimmed of excess fat and sinew and cut into bite sized cubes
• 14 cup flour
• 2 ounces butter or 2 ounces shortening or 2 ounces fat or 2 ounces oil
• 2 large onions, sliced
• 1 cup chopped celery
• 1 large parsnip, peeled and sliced (carrots may be subbed if you can't find parsnips)
• 1 34 cups chicken stock or 1 34 cups beef stock
• 8 ounces sliced fresh mushrooms
• 2 teaspoons dried herbs (parsley, sage, rosemary, and thyme)
• 1 tablespoon Worcestershire sauce
• salt and pepper
• 4 medium russet potatoes, peeled and thinly sliced

1. Preheat oven to 325F.
2. Spray your casserole with cooking spray or brush lightly with butter or oil.
3. Heat the butter, shortening, or oil in a large frying pan.
4. Toss meat cubes in flour; shake off excess and reserve.
5. Fry quickly on all sides until brown; remove from frying pan and place into casserole.
6. Add onions, celery and parsnip (or carrot, if substituting) to pan and cook until nearly tender.
7. Place on top of meat in casserole.
8. Sprinkle remaining flour in frying pan and cook, stirring constantly until toasted.
9. Gradually pour in stock and stir until mixture comes to the boil.
10. Add mushrooms, salt and pepper, herbs and Worcestershire sauce; simmer for approximately ten minutes (you're looking for a medium sauce).
11. Remove from heat and pour over meat and vegetables.
12. Place overlapping slices of potato to completely cover the meat and vegetables.
13. Cover casserole dish with lid and place in preheated oven.
14. Cook for 1 1/4 hours.
15. Remove lid and continue cooking an additional 30 minutes or until potatoes are browned.
16. Serve hot.

lamb, flour, butter, onions, celery, parsnip, chicken, mushrooms, herbs, worcestershire sauce, salt, russet potatoes

Taken from www.food.com/recipe/lancashire-hot-pot-106502 (may not work)