Ingredients
- Lamb (900g)
- Lamb Kidney (3)
- Potatoes (900g)
- Onions (2 medium)
- Carrots (4 sliced)
- Butter (100g)
- Plain Flour (25g)
- Worcestershire Sauce (2 tsp)
- Chicken Stock (500ml)
- Bay Leaves (2)
Instructions
Steps
- Preheat your oven to 160°C (fan 140°C, gas mark 3).
- In a large shallow casserole dish, melt butter and brown the lamb in batches. Once browned, set aside on a plate.
- Next, brown the lamb kidneys in the same pan.
- Add sliced onions and carrots to the pan, cooking until golden.
- Sprinkle in plain flour and cook for a couple of minutes, then mix in Worcestershire sauce and pour in the chicken stock. Bring this mixture to a boil.
- Stir the browned meat and bay leaves into the pot, then turn off the heat.
- Layer the sliced potatoes over the meat and drizzle with extra butter.
- Cover the dish and place it in the oven for about 1½ hours, or until the potatoes are cooked through.
- Remove the lid, brush the potatoes with more butter, then increase the oven temperature to brown the potatoes, or place under the grill for 5-8 minutes until golden brown.