- Preparation and cooking time
- Serves 4
- 100g dripping or butter
- 900g stewing lamb, cut into large chunks
- 3 lamb kidneys, sliced, fat removed
- 2 medium onions, chopped
- 4 carrots, peeled and sliced
- 25g plain flour
- 2 tsp Worcestershire sauce
- 500ml lamb or chicken stock
- 2 bay leaves
- 900g potato, peeled and sliced
- STEP 1
Heat oven to 160C/fan 140C/gas 3.
- STEP 2
Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- STEP 3
Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- STEP 4
Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- STEP 5
Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- STEP 6
Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
- STEP 7
Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- STEP 8
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.