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To a bowl coat the lamb with salt, pepper and cornflour.
Then fry in a pan on a medium high heat with oil for 2-3 minutes to brown, then set aside.
To the same pan, fry onions and carrots for another 2-3 minutes then add garlic and tomato puree.
Fry for another minute or two, then transfer the lamb, onions and carrots to the slow cooker pot.
Then, add mixed herbs, bay leaves, pepper, Worcestershire sauce, Mint sauce and either lamb or chicken stock.
Give it a stir, cover and cook on high for 5-6 hours or low for 7-8 hours.
When ready, peel, chop and par boil potatoes for around 10 minutes and transfer the lamb to an ovenproof dish.
Add melted butter, garlic granules, mixed herbs, salt and pepper to the par boiled potatoes, mixing until fully coated.
Then, evenly place the potatoes on top of the lamb and place in a preheated oven at 180c for 40-45 minutes or until the potatoes are golden.
And that's it!
Garnish with mint or parsley and get stuck in!