Lighter Lancashire hotpot

Ingredients

• 650g boned lamb shoulder, excess fat trimmed
• 4 tsp plain flour
• 1 tbsp rapeseed oil
• 2 medium onions, halved lengthways and thinly sliced
• 3 carrots (350g total weight), halved lengthways and cut into bite-sized chunks
• 225g swede, cut into bite-sized chunks
• 3 thyme sprigs, plus extra leaves to garnish
• 2 bay leaves
• 200ml chicken stock, made with 1/2 chicken stock cube
• 1 ½ tsp Worcestershire sauce
• 750g potato, such as Maris Piper or Desirée, very thinly sliced

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