Vickys Lancashire (Lamb) Hotpot

• 800 grams potatoes, peeled and thinly sliced
• 600 grams diced lamb
• 3 onions, finely chopped
• 2 carrots, peeled & sliced
• 1 bay leaf
• 3 sprigs of thyme
• 300 ml vegetable or lamb stock
• 1 tsp Vickys Gluten-Free Worcestershire Sauce recipe link below
• 1 tbsp cornstarch / cornflour
• 25 grams sunflower spread or butter, melted

1. Preheat the oven to gas 3 / 170C / 325F and lightly grease an ovenproof casserole dish with a lid
2. Put a layer of potato slices, overlapping, at the bottom of the dish
3. Brown the diced lamb in a frying pan then place it on top of the potato layer.
4. Then scatter the onions, carrots, thyme sprigs and bay leaf over the lamb
5. Season with salt & pepper then arrange the rest of the potato slices, again overlapping, on the top
6. Pour the vegetable stock mixed with the worcestershire & cornstarch over the top then brush the potato with the melted butter
7. Put the lid on the dish then bake for 1 hr 50 minutes, then remove lid and cook uncovered for a further 40 minutes to crisp the potatoes
8. You can change up this traditional casserole by adding other vegetables, for example, the last time I made this I added some peas, red capsicum and chopped baby plum tomatoes that I needed to use from the fridge

potatoes, lamb, onions, carrots, bay leaf, thyme, vegetable, worcestershire sauce, cornstarch, sunflower

Taken from cookpad.com/uk/recipes/336688-vickys-lancashire-lamb-hotpot (may not work)