Irish Hot Pot

	This is a recipe for an "Irish" Hot Pot. Call it Irish, Scottish or English, it's still good! Prep: 45 minutes Cook: 30 minutes Servings: 4

Ingredients:

1 to 1-1/2 lbs. Lamb, cubed (leg or shoulder)
Note: If you don't like lamb you can use beef.
2 teaspoons olive oil
1 large onion, chopped or sliced but I prefer chopped
Note: I also like to use small onions and gently par-boil them whole.
1 medium carrot, diced
2 large potatoes, peeled and sliced
1 teaspoon Thyme
1 Tablespoon parsley, chopped
Salt and pepper to taste
1-1/2 cups chicken broth
2 Tablespoons butter, melted

Directions:

Pre-heat the oven to 375.
In a small saucepan, gently par-boil the diced carrots
Heat oil in a heavy skillet and add the lamb.
Slowly cook until lightly browned.
Drain the fat and set the lamb aside.
Lightly butter or spray a two-quart casserole dish with lid.
Note: Do not spray the lid ;-)
Arrange 1/2 of the potatoes in the dish.
Top with the onions, lamb, herbs, and seasonings.
Top with remaining potatoes.
Pour the broth over the casserole.
Drizzle 1/2 of the butter over top and cover.
Bake for 1 hour and remove the lid.
Drizzle the remaining butter.
Cook uncovered for an additional 30 minutes (or until the potatoes have lightly browned).
Serve hot.
Note: The way I have made this hot pot was to parboil the sliced potatoes first. Then I place my own homemade pastry over the ingredients and make some ventilation slits in the top. I have prepared it this same way and used puff pastry. Oh it is good!!! If you do prefer to use the pastry method then it is best to cook the hot pot with lid on for 30 minutes. Check the amount of liquid remaining and then place pastry over the top or dot the top with small pastry rounds. Otherwise, there is a chance of over baking the pastry. Definitely not a good thing.
Oh my gosh... I almost forgot to mention the main ingredient. I always add a good Irish beer to this hot pot. You choose the amount.