Lancashire Hot Pot

1 tbsp butter 

1 tbsp sunflower oil 

1 lb Harvest Haven lamb stew meat 

2 Harvest Haven cooking onions, peeled and sliced thinly 

1 heaped tbsp flour 

2 cups Harvest Haven hot lamb bone broth 

2 bay leaves 

1/2 tsp salt 

1/2 tsp ground black pepper 

1 tbsp Worcestershire sauce 

3 Harvest Haven carrots, peeled and cut into chunks 

1 1/2 pounds Harvest Haven potatoes, peeled and sliced to 2-3mm thick 

1 tbsp melted butter for brushing 

1/4 tsp dried thyme

Preheat the oven to 170C/325F.

Melt the butter and oil in a medium-sized casserole or saucepan and fry the lamb until lightly browned all over. Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.

Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gentle boil. Cover and cook in the oven for 30 minutes.

After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.

Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.

After an hour, turn the oven up to 200C/400F and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.

Take out of the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with some green vegetables.