Steps
- Preheat the oven to 325°F / 160°C. Measure 100g of butter; melt a little in a large shallow stovetop-safe and broiler-safe casserole over medium-high heat.
- Brown 900g of stewing lamb chunks in batches and remove. Brown 3 trimmed sliced lamb kidneys and remove.
- Add a little more butter; fry 2 medium chopped onions and 4 peeled sliced carrots until golden. Stir in 25g of all-purpose flour and cook for 2 minutes.
- Add 2 teaspoons of Worcestershire sauce and 500ml of lamb stock; bring to a boil. Return the meat with 2 bay leaves and remove from heat.
- Arrange 900g of peeled sliced potatoes over the filling and brush with some melted butter. Cover and bake for about 1½ hours, until the meat and potatoes are tender.
- Uncover, brush with the remaining butter, and broil for 5-8 minutes, until browned. Discard the bay leaves.