1. Cube the lamb, coat in flour and brown it all over in a pan.
2. Soften the onion and carrots.
3. Layer the meat and vegetables in a deep baking dish with thyme and bay leaves between them.
4. Pour in the beef stock.
5. Cover the top with thinly sliced potatoes arranged like tiles.
6. Brush the potatoes with melted butter and season with salt.
7. Bake covered at 150°C for 1.5 hours, then uncovered until crisp.
Tip: The overlapping potato topping is its hallmark.
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