Lamb Hotpot

• 40 g Unsalted butter
• 2 large Yellow onion
• 2 medium Carrot
• 900 g Lamb shoulder, boneless
• 25 g Plain flour
• 1 tsp Black pepper
• 700 ml Lamb stock
• 2 tbsp Worcestershire sauce
• 2 Bay leaves
• 6 sprigs Fresh thyme
• 900 g Yukon Gold potato

1. Heat the oven to 160°C (320°F). Slice the onion and cut the carrot into thick coins. Cut the lamb into bite-sized pieces.
2. Melt half the butter in a casserole over medium heat. Add the onion and carrot and cook for 8 to 10 minutes until softened and lightly golden. Tip into a bowl.
3. Melt the remaining butter in the casserole and raise the heat to medium-high. Add the lamb and cook for 6 to 8 minutes, turning, until well browned. Sprinkle over the plain flour and black pepper, then stir for 1 minute.
4. Slowly pour in the lamb stock, stirring to avoid lumps, then stir in the Worcestershire sauce. Return the onion and carrot to the pot, add the bay leaves and thyme, and bring to a gentle simmer. Cover and simmer for 45 minutes, stirring once or twice, until the lamb is starting to turn tender.
5. Meanwhile, peel the potatoes and slice them thinly. Taste the stew and adjust with a little more black pepper if you like. Remove the thyme sprigs and bay leaves.
6. Arrange the potatoes over the lamb in overlapping circles, covering the surface. Bake uncovered for 45 to 55 minutes until the potatoes are tender and golden at the edges and the sauce is bubbling around the sides. Rest for 10 minutes before serving so the sauce settles slightly.

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