Sally's lamb hotpot with celeriac and potato

Long, slow cooking really brings out the flavour in this typically English gluten-free hotpot. With it’s layers of celeriac and potato, it makes great comfort food!

Serves 4

Ingredients

650g Lamb neck fillets 2 tbsp cornflour3 tbsp extra virgin olive oil2 onions, sliced125g chestnut mushrooms, roughly sliced4 sprigs thyme, fresh500ml gluten-free chicken/lamb stock cubes350g celeriac, peeled and thinly sliced300g rooster potatoes, scrubbed and thinly sliced

*Carrots and Broccoli to serve

Method

• Preheat the oven to 150ºC, gas mark 2. Trim any excess fat from the lamb and cut into chunky bite-sized pieces

• Place the seasoned cornflour on a plate and use it to coat the lamb pieces. Heat 1 tablespoon of the oil in a large frying pan and fry the lamb in 2 batches for 2-3 minutes until lightly browned. Drain on kitchen paper then place in a 2-litre casserole dish.

• Add the onions to the pan with another tablespoon of oil and fry for about 2 minutes until beginning to soften. Spoon in the remaining oil, the mushrooms and the thyme sprigs and fry for 5 minutes or until the mushrooms begin to soften. Add to the lamb and pour in the stock.

• Layer the celeriac over the lamb, top with the potato slices and season. Put on the lid and cook for 1&1/2 hours then remove the lid and cook for a further hour, or until the potato topping is crisp and golden. Leave to rest for 15 minutes before serving with carrots and broccoli.