Lancashire hot pot

Instructions

1 Preheat oven to 180°C. Heat half the oil in a large saucepan over a medium-high heat. Cook lamb in batches until browned all over. Transfer browned lamb to a plate and keep warm.

2 Add the remaining oil to pan and heat over a medium heat. Cook onions, carrots, capsicum, mushrooms and thyme for 5-7 minutes until softened. Add flour and stir to coat. Slowly add Worcestershire sauce and stock. Bring to the boil. Add bay leaves and lamb to pan. Stir to combine.

3 Transfer lamb mixture to an ovenproof casserole dish with a lid. Arrange potato slices on top in a circular pattern from the outside in. Cover and transfer to oven. Bake for 1 1/4 hours until potatoes are tender and sauce has reduced slightly.

4 Increase temperature to 220°C. Remove lid from dish. Spray potatoes with oil and season with freshly ground black pepper. Bake, uncovered, for 10-15 minutes until potatoes are golden.