Step 1

Preheat the oven to 170°C.

Step 2

Cut lamb fillets into small pieces. Heat half the oil in a frying pan, add lamb and fry in batches until sealed and light brown. Place a few pieces in each ramekin.

Step 3

Heat remaining oil in the pan, add onion and cook over medium heat for 1-2 minutes until it just starts to brown.

Step 4

Add carrot, celery and mushroom, and cook for a further minute. Add flour and stir in well before adding wine and stock.

Step 5

Finally, add barley, season well with salt and pepper, then divide between ramekins. Arrange potatoes on top, brush with butter and place a circle of non-stick baking paper over each pot.

Step 6

Place in a roasting pan, cover the pan with foil and bake for 1 1/2 hours. (If making in advance, set aside to cool after baking, then refrigerate.)

Step 7

Remove foil and baking paper, brush with a little more butter and bake, uncovered, for 30 minutes.