Lancashire Hot Pot Pie

Method

1. Preheat the oven to 190°C (375°F) to prepare for baking the hot pot pie.
2. Cut the lamb neck into bite-sized pieces and slice the turnip into thin rounds, then layer the lamb pieces into the base of a deep oven-safe dish.
3. Pour the bone broth evenly over the lamb and turnip layers to keep the filling moist and flavourful during cooking.
4. Arrange the sliced turnip rounds in an overlapping layer across the top of the lamb to form the traditional hot pot topping.
5. Sprinkle the almond flour cover evenly over the turnip topping to create a keto-friendly golden crust.
6. Place the dish in the preheated oven and bake for 30 minutes until the topping is golden and the lamb is cooked through.
7. Remove from the oven and allow the hot pot pie to rest for 5 minutes before serving to let the filling settle.