Method
Preheat the oven to 180°C / Gas Mark 4.
Fry the onions gently in half the butter without colouring. Add the lamb, nutmeg, redcurrant jelly and port. Transfer to an ovenproof dish and layer the top with the sliced potatoes.
Blend the flour with a little of the stock, mix in the rest of the stock and add to the meat. Dot the potatoes with the remaining butter. Heat through in the oven for 15-20 minutes.
Serve with a selection of vegetables.