Ingredients

Method

Preheat the oven to 325ºF / 170ºC

In a medium sized casserole or saucepan fry the lamb pieces to seal them on all sides then place them in a bowl and set aside. Add the onions to the pan and cook for 3-4 minutes until soft.

Add the lamb back into the pan and add the flour and stir into the lamb and onion mixture, cook for a minute then add the stock, bay leaves, salt, pepper and Worcestershire sauce. Stir to combine and bring to a gentle simmer, cover and cook for 30 minutes.

Now add the carrots and either continue to cook in the same pan or transfer to a casserole or pie dish.

Top the dish with the sliced potatoes, starting from the outside and layer the potatoes working inwards, moving into the centre. Brush the potatoes with the melted butter and sprinkle with the thyme. Cover with a lid or foil and bake in the oven for an hour.

Now turn the oven up to 400ºF / 200ºC, remove the lid or foil and cook for a further 30 minutes until the potatoes are golden and crisp. Remove from the oven and serve with some vegetables of your choice.