Preheat your oven to 160°C/fan 140°C/gas 3.
Heat the oil in a large flameproof casserole dish over a medium heat and fry the lamb, in batches, until browned all over. Season each batch as you cook it, and set aside on a plate once cooked, until all the lamb is done
Add the onions, celery and carrots to the dish and stir-fry for 3-4 minutes. Sprinkle over the flour and cook for a further 2 minutes. Add the Worcestershire sauce, tomato purée and stock, and bring to the boil.
Return the lamb to the dish, stir in the bay leaves and remove from the heat. Arrange the sliced potatoes on top of the meat and veg, cover and cook in the oven for 1½ hours, or until the potatoes and lamb are tender
Turn up the heat to 200°C/fan 180°C/gas 6, cook the hotpot for a further 10 minutes, uncovered, until golden. Garnish with the parsley and serve.
Serves:
Preparation: mins
Cooking: mins
1kg Albert Bartlett Original Rooster potatoes (sliced)
2kg diced lamb shoulder
1 tbsp plain flour
2 tbsp vegetable oil
3 large onions, sliced
4 celery sticks, roughly chopped
4 large carrots, roughly chopped
500ml lamb stock
1 tbsp Worcestershire sauce
4 tbsp tomato purée
2 bay leaves
Sea salt and black pepper