You’ll need an ovenproof casserole dish with a lid for cooking this recipe. Heat the casserole dish on the hob, add a splash of vegetable oil, then brown the mince. You may have to do this in batches so you don’t overcrowd the pan. Remove the mince and set it aside.

Add the sliced onions, thyme, bay leaf and carrots to the casserole dish and cook until browned and softened. This will take about 5 minutes. Sprinkle in the flour and cook for a minute or so, then add the stock and Worcester sauce. Bring everything to the boil and season with salt and pepper.

Preheat the oven to 180C/160C Fan/Gas 4. Put the sliced potatoes in a pan of salted water, bring to the boil and cook for 3-4 minutes, then drain. When the potatoe slices are cool enough to handle, place them over the surface of the meat in neat overlapping rows. Season with salt and black pepper.

Place the lid on the casserole and put it in the preheated oven for 1½ hours. Take the dish out, remove the lid and brush the potatoes with melted butter. Put the dish back in the oven for 20-25 minutes or until the potatoes are crisp.