Traditional Lancashire Hot Pot Recipe

Name: Traditional Lancashire Hot Pot Recipe
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Cuisine: British
Ingredients: 1 tbsp butter; 1 tbsp oil ((I use avocado oil)); 500 g (1.1 lbs) lamb (not too lean - neck is best, but shoulder works well too, cut into bite-size chunks); 2 brown onions (peeled and sliced thinly); 1 heaped tbsp plain (all-purpose) flour (use gluten-free plain flour if required); 480 ml (2 cups) hot chicken or vegetable stock (water with a couple of stock cubes is fine - or use bouillon for gluten free); 2 bay leaves; 1/2 tsp salt; 1/2 tsp ground black pepper; 1 tbsp Worcestershire sauce ((use a gluten free version if required)); 3 medium-sized carrots (peeled and cut into chunks); 680 g (1.5 lbs) potatoes (peeled and sliced to 2-3mm thick (floury potatoes such as maris pipers work best)); 1 tbsp melted butter for brushing; 1/4 tsp dried thyme