Lancashire Lamb Hotpot

Preheat oven to 180ºC (160ºC Fan). Place sliced potatoes in a bowl with melted butter, 1tsp salt and a pinch of pepper. Toss together and set aside. In a separate bowl mix together flour, 1tsp salt, a pinch of pepper and thyme. Mix the diced lamb through the seasoned flour so all the meat is lightly coated. Make sure you wash your hands after this step. Butter a stoneware casserole dish (roughly 21 x 9 cm) and place a thin layer of the sliced potatoes in the bottom. Add the meat on top, along with the bay leaf. Then add a layer of sliced onions, and finally a layer of sliced potatoes evenly on top. Season. Pour over the chicken stock, it should cover all the meat to just below the potatoes. Add casserole lid and bake in the oven for 2 hours, covered. After 2 hours remove from the oven, sprinkle over grated cheese and return to oven uncovered for 30-40 minutes, or until cheese is golden. Serve alone, or with pickled red cabbage and glazed baby carrots.