Healthier lamb hotpot

1 Preheat the oven to 180°C/fan 160°C/gas 4. Heat half the oil in a large, shallow casserole dish (suitable for use on the hob) over a medium-high heat. Cook the lamb in batches until browned all over. Transfer the lamb to a plate and keep warm.

2 Heat the remaining oil over a medium heat. Cook the onions, carrots, capsicum, mushrooms and thyme for 5–7 min, until softened. Add the flour and stir to coat. Gradually add the Worcestershire sauce and stock, stirring continuously, and bring to the boil. Add the bay leaves and lamb to the dish, then remove from the heat.

3 Arrange the potato slices over the lamb mixture in a circular pattern, starting from the outside and working towards the centre. Cover and transfer to the oven. Bake for 1 hr 15 min, until the potatoes are tender and the sauce has reduced slightly.

4 Increase the oven temperature to 220°C/fan 200°C/gas 7 and remove the lid from the casserole dish. Spray the potatoes with oil and season with black pepper. Bake, uncovered, for a further 10–15 min, until the potatoes are golden.