Lamb and Leek Hotpot

50g butter
400g leeks trimmed and sliced
1 onion peeled and chopped
800g boneless lamb cubed
1 tbsp plain flour
1 tbsp olive oil
2 cloves garlic
S & P
800 g waxy potatoes (Desiree) peeled and sliced
3 tbsp chopped parsley
1 tbsp thyme
300ml lamb stock
142 ml carton dbl cream

Method
1. Melt half the butter and add leeks and onions, cover and cook for 10 minutes
2. Toss the lamb in flour; remove leeks from pan and brown lamb with the garlic and plenty of s&p.
3. Remove from heat and set aside.
4. Layer half the potatoes in the bottom of the pan and season
5. Add the meat and spoon the leek mix over
6. Arrange remaining pots over and sprinkle with herbs
7. Add stock
8. Return casserole to heat and bring to the boil, cover and plane on low shelf in oven at 150 degrees (fan) don’t know what temperature you would use as I only wrote the temperature for my fan oven I think it is normally 170/180 electric) For 1 hour 50 minutes
9. Remove lid and dot potatoes with the rest of butter and add the cream
10. Cook for a further 30 to 40 minutes until potatoes are golden.