Or lobscouse – a traditional Liverpudlian version of Lancashire hotpot, which is often made with leftover roast lamb.
Cut leftover roast lamb into small chunks and place in a casserole dish. Coarsely chop an onion and add to the lamb,
then peel and cut carrots into large chunks, adding these to the lamb. Sprinkle with a Tbs of plain flour and season
with plenty of freshly ground black pepper and fresh thyme leaves. Cover the meat and vegetables with slices of potatoes,
about ½ cm thick, then pour over some good lamb stock to come just to the top of the meat and veg, but not submerging the potatoes.
(You can improve a lamb stock cube by dissolving it in water, adding the bone from the leftover roast and any discarded trimmings
and simmering this with a bay leaf or two and a sprig of thyme for 30 minutes, while you’re cutting up the vegetables).
Dot the potatoes with butter, cover and bake in a 150°C oven for about 90 minutes. Uncover, turn the oven up to 200°C
and continue cooking for another 20-30 minutes, until the top layer of potatoes is golden brown and crispy. Serve with cabbage.