Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
In a large ovenproof pan (or hobproof casserole dish), add a little oil plus the onion and carrot. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.
Turn the heat up and add the lamb, cook for 2-3 minutes until nicely browned. Add the lamb stock, plus a little salt and pepper and bring to the boil.
Turn the heat off and arrange the potato slices on the top so they slightly overlap. Sprinkle with a little salt and pepper then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour.
After 1 hour turn the oven up to 220C / 200C / gas mark 7 / 425F and cook for a further 30 minutes, uncovered, or until the top is brown and the potatoes are completely cooked.
Serve just as it is or with extra vegetables.
If you don’t have a suitable cast iron pot/oven proof saucepan, then simply start this in a saucepan or frying pan on the hob and then transfer to an ovenproof dish for the oven part.Nutrition information is approximate and meant as a guideline only.