Preheat the oven to 180℃.

Heat some oil in a large saucepan, add the diced onion and dried thyme. Cook for a few minutes until the onions start to soften.

Meanwhile, in a large frying pan, over a high heat cook the seasoned beef until browned all over.

Once the onions are softened, add the chopped garlic and cook for a further minute.

Then add the plain flour, stir it in then cook for one more minute.

Pour in the beef stock, and the worcestershire sauce then add the bay leaves.

Once the beef is browned all over, transfer it into the saucepan and stir.

Bring it to the boil, then turn it down to a simmer and cook for 30 minutes.

Stir in the roughly chopped carrots, then transfer it all to an oven proof dish.

Layer over your thinly sliced potatoes starting from the outside and moving towards the centre.

Brush the potatoes with the melted butter then sprinkle some dried thyme over the top.

Cover with a lid or tin foil and bake for 1 hour.

Remove the lid or tin foil then return it to the oven for 30 minutes or until the potatoes are golden and crisp.

Leave it to sit for a few minutes then serve with some green vegetables.