You cooked the stew wrong! Award-winning gastropub chef reveals how to make the perfect Lancashire stew – and how not to burn the potatoes on it

It’s one of winter’s tastiest hot dishes – and a top chef has revealed how to make a chic, gourmet version.

Award-winning chef Steven Smith shares his tips for making the ultimate Lancashire stew and his secret to not burning those all-important thinly sliced ​​potatoes on the lamb dish.

Steven is the culinary mastermind behind Freemasons at Wiswell, the Lancashire pub which was recently voted 3rd Best Gastropub in Britain in the prestigious annual Top 50 Gastropubs awards. Not only that, the pub in the charming Ribble Valley village of Wiswell has a whopping three AA rosettes to its name.

Speaking to MailOnline Travel, Steven says: “The recipe for a stew has to be very simple because it’s usually a poor man’s meal, so it has simple, simple ingredients.”

Award-winning chef Steven Smith has shared his Lancashire hotpot recipe and revealed his secret to not burning those all-important thinly sliced ​​potatoes

Outlining the main ingredients of the Norwegian staple, he continues: “At Wiswell Masons we always use lamb neck because it falls apart perfectly, some sliced ​​onions, sliced ​​carrots, lamb stock and flour – that’s it.

“For the lamb stock, homemade leftover mutton bones from the roast lamb are best with onions, garlic and any vegetables that need to be used up at home, such as celeriac, leeks, carrots and leafy greens.”

Season generously with salt and pepper for more depth of flavor and feel free to add some juniper berries, cloves and bay leaves. Put everything in a large saucepan, cover with water and simmer for a few hours.’

A longer cooking time equals a better stew, reveals Steven. The chef, who has run Freemasons in Wiswell since 2009, explains: “The longer you simmer, the better the flavour.”

He continues, “Once you’re ready to layer [the meat with potatoes]we always fill the casserole with lamb fat, it gives extra flavor.”

Steven is the award-winning Executive Chef behind Freemasons at Wiswell, the Lancashire pub which was recently voted 3rd Best Gastropub in Britain in the prestigious annual Top 50 Gastropubs awards

What’s the trick to keep the potatoes from burning on top?

Steven explains, “Traditionally you want to make a very crispy layer of potatoes. They are easy to burn, so we will do this with the masons by cutting up thicker potatoes for the top layer and covering it with the lamb fat. For the other layers you want to cut the potatoes very thin.’

Then it’s time to put your dish in the oven.

Steven says: “Once you’ve layered your stew, use aluminum foil to cook the dish for two hours at around 180C in a conventional oven – or 160C for a convection oven. Then, when you remove the aluminum foil, turn the oven up to high so the potatoes get really crispy on top.”

The chef also has a recipe for an elevated take on the traditional Lancashire dish.

He reveals: “If we want it to be particularly chic, which we sometimes do, we also add lamb’s kidneys and sweet cake.”

Those who want to try Steven’s culinary creations for themselves can stop by the eatery to eat from a tasting menu or enjoy one of his Chef’s Table experiences, where you can see him at work in the kitchen.

Diners can watch Steven prepare his culinary creations at one of his dining experiences next door in the kitchen (above)