Lancashire hot pot

What is you recipe for this traditional dish? If you have a tried and tested recipe we would love to see it posted here.

2 Tbsp Olive Oil (or Butter if preferred)
1kg Lamb, trimmed and cubed
2 medium Onions, sliced or chopped
3 Carrots, peeled & cubed
1 tbsp Plain Flour
2 Tbsp Worcestershire Sauce
500ml Beef Stock
A sprig of Rosemary or Thyme
2 fresh Bay Leaves
50g Butter
(Sea) Salt and Pepper to season
400g Black Pudding, casing removed, sliced
1kg Maris Piper Potatoes, sliced

160°C / 320F / Gas Mark 3
Heat the olive oil and / or butter in a large shallow (cast iron) casserole dish, brown the lamb in batches, set aside.
In the same dish, cook the onions and carrots for a couple of minutes, or until the onions have softened and taking colour. Stir in the flour until the onions and carrots are well coated with the flour. Add the Worcestershire sauce, pour in the stock, then bring to the boil. Return the meat to the dish, herbs and bay leaves. Stir and simmer for 8-10 minutes, or until thickened slightly, then turn off the heat. Add the cubed butter and stir through. Check the seasoning and adjust to taste.
Arrange the sliced black pudding on top of the meat and gravy then arrange the sliced potatoes on top. Brush with some melted butter and sprinkle with salt and pepper.
Cover, then place in the oven for about 1½ hrs until the potatoes are cooked. Remove the lid for the last 15 minutes, turning the oven temperature up, to give the potatoes a golden-brown top. Alternatively, finish under the grill for 5-8 minutes.

If you dont like black pudding[who doesn't] leave it out