Layers of diced lamb and onions under overlapping sliced potatoes, slow-baked until the meat is tender and the top is crisp and golden.
Prep
30 mins
Cook
2h 30m
Servings
6
Per serving
£2.50
Difficulty
medium
No flour or thickener needed here - the potato layer does double duty as both topping and thickener as it slowly softens into the gravy beneath.
Preheat the oven to 160C (140C fan). Season the diced lamb well.
In a large casserole dish, layer half the lamb, then half the onions and carrots, then repeat, tucking in the bay leaves and thyme.
Dissolve the stock cube in 500ml boiling water with the Worcestershire sauce (if using), and pour over the meat and vegetables - it should come about two-thirds of the way up.
Arrange the sliced potatoes in overlapping layers on top, covering the filling completely. Brush with half the melted butter and season with the salt.
Cover with a lid or foil and bake for 2 hours, until the lamb is tender when pierced with a knife.
Uncover, brush the potatoes with the remaining butter, and increase the oven to 200C (180C fan). Bake uncovered for a further 25-30 minutes until the potato top is golden and crisp.