Most recent deep dish I cooked was a lamb hotpot. Quite traditional, odds and sods of undesirable cuts of lamb. Added some green lentils(big, not Puy), as I hadnt got any barley to hand. A few leeks, which I think thicken the juice in a very luxurious manner. A few tomatoes to make it all read. Herbs, a bit of Worcester source, a dash of cayenne. Topped off with sliced potatoes, covered with a very generous sprinkle of black pepper.. Cooked with the lid on for a while, then lid off for the last half hour to brown the potatoes.