Lamb and Thyme Hot Pot

1-1/2 pounds lamb, diced
2 tablespoons flour, seasoned with salt & pepper
1 tablespoon sunflower oil (or canola oil)
2 large onions, sliced
4 carrots, sliced
2 pounds potatoes, peeled and sliced
1 pint stock (beef stock probably best)
1 tablespoon dried thyme
1 tablespoon unsalted butter, cut into small chunks

Coat the lamb in the seasoned flour. Heat the oil in an ovenproof casserole and brown the lamb.

Add the onions and carrots; cook for 3-4 minutes.

Remove half the meat mixture and place a layer of half of the potatoes on top. Return the remaining meat & vegetable mixture to the dish and place the rest of the potatoes on top, layering in concentric circles.

Mix together the stock and herbs and pour over the casserole.

Cover and cook in a preheated oven at 325degF for one hour. Remove lid and dot potatoes with butter. Return to the oven, uncovered, for a further 30 minutes or until potatoes are golden brown.

Serve with a selection of fresh vegetables. Makes about 4 servings, each 566 calories and 16g fat.