An inexpensive satisfying dish, this Meat and Potato Hot Pot is simple to make.2 oz. butter
2 lb. potatoes, scrubbed and thinly sliced 2 medium-sized onions, thinly sliced
1 small swede , peeled and thinly sliced
1 lb. skirt or flank steak, cut into
1 teaspoons salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon flour
½ tablespoons Worcestershire sauce
10 fl. oz. water
Using ounce of the butter, grease a 5-pint hot pot or casserole.
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
Beginning and ending with the pota-toes, layer the vegetables and the meat in the casserole. Sprinkle the layers with the salt, pepper, thyme, flour and Worcestershire sauce.
Pour in the water. Cut the remaining butter into small pieces and scatter them over the top layer of potatoes.
Cover the casserole and place it in the centre of the oven. Bake for 2½ to 3 hours, or until the vegetables are tender when pierced with the point of a sharp knife.
Remove the casserole or hot pot from the oven and serve immediately.