SW recipe: Individual Lancashire Hotpots

794g/1lb 12oz medium sized potatoes, peeled and cut into 5mm thick slices
salt and freshly ground black pepper
2 tsp chopped thyme leaves
908g/2lb lean fillet of lamb, cut into bite-sized pieces
2 large onions, peeled and very thinly sliced
2 large carrots, peeled and sliced
596ml/21fl oz lamb or beef stock
1 level tbsp lamb or beef gravy granules
steamed greens or cabbage, to serve
1. Preheat the oven to 180c/Gas 4. Line four individual casserole dishes with a layer of the potatoes. Season well with salt, pepper and half of the chopped thyme.
2. Layer the lamb, onions and carrots on top of the potatoes, seasoning well with salt, pepper and the remaining thyme. Finish with a neat layer of potatoes overlapping each other.
3. Mix the stock together with the gravy granules and pour into the casserole to come to the bottom of the top layer of potatoes. Season Well.
4. Cover the casserole dishes with foil and bake in the oven for 1 and half hours, then uncover and cook for another 15-20 minutes until the potatoes are browned and crisp and the meat is tender. Serve immediately with steamed greens or cabbage.
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