Instruction

• 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