Irish stew hot-pot Recipe

Ingredients

• 4 tbsp plain flour
• 675g (1½ lb) lamb shoulder, trimmed and cut into chunks
• 1tsp chopped fresh thyme
• 2 onions, sliced
• 2 large carrots, sliced
• 600ml (1 pint) (2 ½ cups) chicken stock (A stock cube is fine)
• A dash of Worcestershire sauce
• 675g (1½lb) even-sized potatoes
• 40g (1 ½ oz) (3 tbsp) Kerrygold Pure Irish Salted Butter
• Salt and freshly ground black pepper