Step 1

Preheat the oven to 160 degrees (or 180 if not fan assisted)

Step 2

In a large ovenproof dish melt 1tbsp of the butter

Step 3

Add the onions and fry for 5 minutes until soft

Step 4

Add the lamb, carrots, and parsnips and stir

Step 5

Stir in the flour and cook for 2 minutes, stirring constantly

Step 6

Pour in the Henderson’s and stock

Step 7

Add the bay, salt and pepper, and thyme and mix well

Step 8

Simmer for 10 minutes

Step 9

Remove from the heat and stir

Step 10

Lay the potatoes on top, to create a lid, covering as much of the stew as you can

Step 11

Brush or dab on the remaining butter

Step 12

Cover and place in the oven for 1 hour

Step 13

Uncover and continue to cook for a further hour until the potatoes are brown and crisp