Heat oven to 160C/fan 140C/gas 3. Heat
some dripping or butter in a large shallow
casserole dish, brown the lamb in batches,
lift to a plate, then repeat with the kidneys.
Fry the onions and carrots in the pan with
a little more dripping until golden. Sprinkle
over the flour, allow to cook for a couple of
mins, shake over the Worcestershire sauce,
pour in the stock, then bring to the boil. Stir
in the meat and bay leaves, then turn off the
heat. Arrange the sliced potatoes on top of
the meat, then drizzle with a little more
dripping. Cover, then place in the oven for
about 1½ hrs until the potatoes are cooked.
Remove the lid, brush the potatoes with a
little more dripping, then turn the oven up to
brown the potatoes, or finish under the grill
for 5-8 mins until brown.