Preheat the oven to gas 3 / 170C / 325°F and lightly grease an ovenproof casserole dish with a lid
Put a layer of potato slices, overlapping, at the bottom of the dish
Brown the diced lamb in a frying pan then place it on top of the potato layer. Then scatter the onions, carrots, thyme sprigs and bay leaf over the lamb
Season with salt & pepper then arrange the rest of the potato slices, again overlapping, on the top
Pour the vegetable stock mixed with the worcestershire & cornstarch over the top then brush the potato with the melted butter
https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan
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
You can change up this traditional casserole by adding other vegetables, for example, the last time I made this I added some peas, red bell pepper and chopped baby plum tomatoes that I needed to use from the fridge
