This modern version of the popular favourite, Lancashire hot-pot, is still slow-cooked for maximum flavour, but is lighter, using lean lamb and more vegetables than the original recipe. If you like, sprinkle the top with a little cheddar cheese at the end of cooking.
Preheat the oven to 350°F (180°C). Toss the lamb pieces together with the garlic and Worcestershire sauce in a bowl.
Spread a layer of onion, leeks and carrots in the bottom of a large casserole dish. Top with a layer of meat and mushrooms and season lightly, then repeat the layers until the ingredients are all used up.
Make a bouquet garni by tying together the bay leaf, thyme and rosemary with kitchen string. Tuck it into the centre of the casserole. Top with a thick layer of overlapping potato slices.
Mix the tomato paste into the hot stock and pour the mixture over the potatoes. Cover tightly with a lid and bake for 1 1/2 hours or until the meat and potatoes are tender.
Remove the lid and sprinkle the cheddar cheese over the potatoes, if using. Increase the oven temperature to 450°F (230°C) and bake, uncovered, for a further 25-30 minutes until golden.
Cook's tip: You can prepare the hot-pot ahead of time up until the end of step 4 and leave it in the refrigerator for a few hours or even overnight, if more convenient.
Variation: Instead of sliced potatoes, top the hot-pot with a layer of coarsely grated potato, or mix potato half-and-half with grated parsnips. Bake in the same way as in the main recipe, topping with Parmesan cheese if you like.
Each serving: 38 g protein, 13.5 g fat of which 6.5 g saturates, 28 g carbohydrate, 8.5 g fibre, 403 Calories