Lancashire Hotpot (Slow-cooked lamb topped with slices of crisp, golden potato) | Canadian Living

Ingredients

• 2 tablespoons sunflower oil
• 900 g diced lamb
• 4 lamb kidneys , cored, skinned and chopped
• 3 onions , halved and sliced
• 1 tablespoon flour
• 600 mL hot lamb stock
• 2 teaspoons Worcestershire sauce
• 1 bay leaf
• 3 sprigs fresh thyme , leaves picked
• 850 g potatoes , peeled and cut into 1/4-inch thick slices
• 30 g unsalted butter , melted