HotPot

Serves 4

Ingredients:

700g lamb pieces (such as neck fillet), diced and seasoned
Vegetable oil
2 onions, sliced
2 sprigs fresh thyme
1 bay leaf
2 large carrots, peeled and diced
1 tbsp plain flour
500-600ml lamb stock
1 tbsp Worcestershire sauce
Salt and pepper
3 large maris piper potatoes, sliced ½ cm thick
30g unsalted butter, melted

Serve with: seasonal vegetables

Method: Preheat the oven to 180 degrees Celsius/ gas mark 4.

In an oven proof casserole dish add a splash of vegetable oil then brown the diced and seasoned lamb pieces, this may have to be done in batches. Remove from the pan and set aside.

Add the sliced onion, thyme, bay leaf and carrots and cook until browned and softened  - this will take approximately 5 minutes. Add the flour and cook out for a minute or so then add the stock and Worcestershire sauce.  Bring up to the boil and season with salt and pepper.  Return the meat to the pan and stir.

Layer on the potatoes in an overlapping fashion and season.  Place a lid on top and cook in a preheated oven for 1 ½ hours.

After this time, remove the lid and brush with the melted butter.  Return to the oven for 20-25 minutes or until the potatoes are crisp. Serve with some seasonal vegetables.