• 1kg red skinned King Edward potatoes
• 2 onions, finely sliced
• 2 carrots, peeled and cut into 1cm rounds
• 500g lamb neck fillet, cut into 1.5cm slices
• 4 tsp mint sauce
• 4 tbsp fresh thyme leaves
• 350ml lamb stock

Method:

1. Slice the potatoes with the skins on as thinly as you can, either with a sharp knife, on a mandolin, or with the slicing attachment of a food processor.

2. Preheat the oven to 180°C, gas mark 4. Start by sprinkling a quarter of the onions over the bottom of an ovenproof casserole dish with a tight-fitting lid. Top this with a quarter of the carrots and a quarter of the lamb.

3. Drizzle over a teaspoon of the mint sauce, a tablespoon of the chopped fresh thyme and some seasoning. Top all this with a layer of overlapping sliced potatoes. Repeat the layers another three times until all the ingredients have been used, ending with a potato layer on the top. Pour over the stock. Cover tightly with the lid and place in the middle of the oven and bake for 1½ hours.

4. Remove the lid and bake for a further 30 minutes until the top is golden and crusty and the potatoes and lamb are very tender. Leave to stand for about 15 minutes before serving.