Flynny’s lamb hotpot – The Irish Times

Ingredients

• 350g diced shoulder of lamb
• 200g broth mix (widely available in supermarkets, a mix of barley, lentils and split peas )
• 1 chicken stock cube
• 400ml water
• 400ml cider (optional but nice; replace with water if you don’t have it)
• 3tbsp country relish
• 1tbsp English mustard
• A little fresh thyme and three bay leaves
• 5 medium Rooster potatoes , peeled and thinly sliced
• 1 cinnamon stick
• Some butter to dot over the spuds
• Salt and pepper