Lancashire Hotpot

Method

1. Heat the oven to 160C (fan 140C). Peel 160 g of potatoes and slice them into rounds about 3 mm thick, then keep them in a bowl of cold water so they do not discolour.
2. Pat 170 g of lamb dry and toss it with 1 tsp of plain flour and a good pinch of salt and pepper. Heat 1 tsp of vegetable oil in a small ovenproof casserole or deep dish over a high heat and brown the lamb in a single layer for 4-5 minutes, turning once, until well coloured on two sides. Lift out onto a plate.
3. Lower the heat to medium and add 80 g of sliced onion and 50 g of sliced carrot to the same pan. Cook for 5 minutes, scraping up the browned bits from the base, until the onion is soft and glossy but not coloured.