Eating In

600g lamb
butter
olive oil
1 large onion, sliced
750g potatoes (not floury)
1 bay leaf
50g plain flour, seasoned
2 large carrots, peeled and cut into large chunks
3 anchovies, chopped
Worcestershire sauce
500 ml stock
salt and pepper
Melt a knob of butter with a little olive oil in a saucepan and sweat the onions until soft. Peel and slice the potatoes to about 1/8 inch thick (3mm). Rinse, dry and divide into two piles. Remove the onions from the pan and combine them with one of the piles of potatoes. Place the bay leaf in a large casserole and cover with the potato and onion mixture. Season with salt and pepper. Dust the meat with the seasoned flour and brown in the first pan until coloured. Arrange the lamb over the potatoes and push the pieces of carrot into any gaps. Scatter over the anchovies and season well with Worcestershire sauce and salt and pepper. Bring the stock to the boil while you layer the rest of the potatoes over the meat. Pour in enough stock to just cover the potatoes. Cover the casserole and cook in the middle of a hot oven (200ºC/Gas 6) for about half an hour. Then turn the oven down to 140ºC/Gas 1 for about an hour or more depending how tough your meat is. Remove the lid. If there is lots of liquid covering the potatoes, remove some to expose them. Turn the heat up to 200ºC/Gas 6 for about half an hour until the top is nicely browned