Lancashire Hotpot

Method

1. Cut the meat into neat pieces - removing unwanted fat - and dust with pepper and salt.  

2. Put into the casserole layers of meat and vegetables.  

3. Finish with a layer of thickly sliced potatoes, overlapping each other. Don't fill to the top of the casserole dish or it may overspill in the oven!  

4. Pour in about 1/2 to 3/4 pint water - sufficient to come about one-third of the way up the casserole  

5. Put small dabs of dripping or butter on the top layer.  

6. Cover casserole with a lid of silver foil and put into a fairly slow oven for about 3 hours.  

7. Uncover casserole about half an hour before serving, raise oven heat and brown the top layer of potatoes.