Method

1. Pre-heat the oven to 165*C/325*F/ gas mark 3. .
2. Heat the olive oil in a large skillet. Add the meat in batches and fry it until browned on all sides.
3. Remove with a slotted spoon to a large casserole dish (one with a lid) as it browns. Set aside.
4. Add the vegetables to the pan. Cook for 3 to 4 minutes, stirring them occasionally.
5. Return the meat to the skillet and pour over the stock and the Worcestershire sauce and season to taste with salt and pepper..
6. Add the thyme into the bottom of the casserole dish.
7. Pour the meat back into the casserole dish.
8. Cover the top with a layer of half of the sliced potatoes. Season with salt and pepper and then dot with butter.
9. Finish layering the rest of the potatoes and add salt and pepper and dot once again with some butter. Put the lid on.
10. Bake in the heated oven for 1½ hours..
11. Remove the lid and bake for a further hour until the meat is very tender and the top is nicely browned in places. .