Traditional Lancashire Hot Pot

butter

vegetable oil

lamb (not too lean - neck is best, but shoulder works well too, cut into bite-size chunks)

brown onions (peeled and sliced thinly)

heaped tbsp plain flour (use gluten free plain flour if required)

hot chicken or vegetable stock (water with a couple of stock cubes is fine - or use bouillon for gluten free)

bay leaves

salt

ground black pepper

Worcestershire sauce ((use a gluten free version if required))

medium sized carrots (peeled and cut into chunks)

potatoes (peeled and sliced to 2-3mm thick (floury potatoes such as maris pipers work best))

melted butter for brushing

dried thyme