Creamy Potato-Topped Lamb Hotpot

Pop the potato slices into your pan of boiling water, cook until just soft, 12-15 mins. Tip: The potato is cooked when you can easily slip a knife through, but be careful because you don't want the slices to break up too much. Once cooked, carefully drain in a colander and set aside.

Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Add the lamb mince, cook until it has browned, 4-5 mins, breaking it up with a wooden spoon as it cooks. Add the onion and carrot and cook until soft, another 6 mins, stirring occasionally. Drain the excess fat. Stir in the garlic and dried oregano, cook for 1 minute, then add the chopped tomatoes, chicken stock paste, sugar and water (see ingredient list for both amounts). Taste and season with salt and pepper.

Bring the mixture to the boil, stir in the stock paste, then simmer until thickened, 10-14 mins. Stir occasionally. Meanwhile, pop the sour cream into a bowl. Grate the cheddar and add to the sour cream along with a pinch of salt and pepper. Stir together, set aside.

Once cooked, pour half the lamb mixture into an oven dish, layer half the potatoes on top, pour over the remaining lamb mixture and spread it out with a spoon. Layer over the remaining potatoes to cover the top. Spoon over the cheesy sour cream in dollops and spread it out with the back of a spoon. Bake on the top shelf of your oven until the top is golden, 10-12 mins.