Makes enough for 4 portions

• 900g stewing lamb
• 100g butter
• 2 medium onions
• 4 carrots
• 25g plain flour
• 2 tsp Worcestershire sauce
• 500ml lamb or chicken stock
• 2 bay leaves
• 900g potato

1. Cut lamb into large chunks
2. Peel and slice carrots
3. Peel and slice potatoes
4. Heat the oven to 160c (140c fan)
5. Heat some butter in a large shallow casserole dish and brown the lamb in batches, removing to a plate
6. Fry the onions and carrots in the pan with a little more butter
7. Sprinkle over the flour and allow to cook for a couple of minutes
8. Shake over the Worcestershire sauce
9. Pour in the sock and bring to the boil
10. Stir in the meat
11. Add the bay leaves
12. Turn off the heat
13. Arrange the sliced potato on top of the meat, then drizzle over some more melted butter
14. Cover, and place in the oven for about 1½ hours until the potatoes are cooked
15. Remove the lid, brush the potates with more butter, then turn up the oven to brown the potatoes, or finish under a grill