👩🍳 Instructions
1. Preheat oven
- Preheat your oven to 325°F (160°C).
2. Brown the lamb
- Heat the oil in a large oven-safe casserole dish or skillet.
- Season the lamb chunks with salt and pepper.
- Brown them in batches until nicely golden. Remove and set aside.
3. Cook the onions
- In the same pan, add sliced onions and cook for 5–7 minutes, until soft and slightly caramelized.
- Sprinkle in the flour and cook for 1 more minute.
4. Build the flavor
- Gradually pour in the stock, stirring to avoid lumps.
- Add the Worcestershire sauce, thyme, and bay leaves.
- Return the browned lamb and add the carrots.
- Simmer for 5–10 minutes, letting the sauce thicken slightly.
5. Layer the hotpot
- Transfer everything into a deep baking dish (if not already using one).
- Arrange the potato slices neatly on top, overlapping slightly like roof tiles.
- Brush the potatoes with melted butter and sprinkle with a little salt and pepper.
6. Bake
- Cover with a lid or foil and bake for 1½ hours.
- Remove the lid, brush with a little more butter, and bake 30–40 minutes more, until the potatoes are golden and crisp on top.
🌿 To Serve
Serve piping hot with:
- Pickled red cabbage or beets
- A slice of crusty bread
- Or simply on its own — the flavors are so rich, it doesn’t need much else!
💡 Ashley’s Tip:
If you like deeper flavor, add a splash of red wine or a few mushrooms to the stew base before baking — it turns it into a restaurant-worthy version!
Would you like me to share a slow cooker version too (so it’s fall-apart tender with zero effort)?
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