Prince Harry, who just last year was compared to Jaime Lannister, has revealed a shocking secret. Despite the confidence and wealth that comes with being a much adored member of the royal family, Prince Harry is reportedly afraid of crows. Luckily for Harry, his prestigious position means that he rarely needs to travel any farther north than Winterfell and has never visited the Wall. Despite his fear of crows, Harry continues his life happily thanks to his two favorite hobbies: being dashing and eating Silver Spork’s Lancashire Hotpot. Don’t worry, Prince Harry; Jon Snow can’t hurt you anymore.
4–6 best-end or middle-neck lamb or mutton cutlets
15 ounces diced lamb, mutton neck fillet, or shoulder
Flour, sugar, salt and pepper, to dust
3 largeish floury potatoes, such as maris piper
2 sprigs of thyme, leaves picked
1 bay leaf
2 onions, sliced
2 cups lamb stock
1 ½ tablespoons butter, melted, plus extra to grease
Preheat the oven to 370 degrees. Dust the meat lightly with flour and sprinkle with a pinch of sugar, salt and pepper. Peel the potatoes and slice them thinly.
Butter a high-sided casserole dish and arrange about a third of the potatoes in the bottom. Season them and sprinkle with a little thyme. Top with the meat and bay leaf and season in the same way, followed by the onions, seasoned in the same way.
Arrange the remaining potato slices on top of the onions like overlapping fish scales, and season these with salt and pepper. Pour enough stock over the potatoes to just come up to the base of the topping (take a piece off to see this better), then brush them with melted butter.
Cover and bake for two hours (two and a half hours for mutton), then uncover and bake for another 30 minutes, until the potatoes are golden and crisp. Serve with pickled red cabbage.
Post by Ian Sims. Recipe from The Guardian. Art from coralfg on deviantart.