3–4 large carrots (around 500g/1lb 2oz carrots), peeled and cut into 1cm diagonal slices
1 tsp dried mint
500g/1lb 2oz new potatoes, halved or quartered if large (aim for 3–4cm/1¼in–1½in pieces)
1 large onion, thinly sliced
½ tsp dried thyme or 3–4 fresh thyme sprigs
25g/1oz plain flour
2 tbsp Worcestershire sauce
salt and freshly ground black pepper
1 tbsp sunflower oil
2 tbsp tomato purée
700g/1lb 9oz lamb neck fillet, cut into roughly 4cm/1½in chunks
400ml/14fl oz hot lamb stock, made with 1 lamb stock cube
150g/5½oz frozen peas