Method

September's ingredient of the month:
The humble potato

1. Preheat the oven to 180C/350F/Gas 4.
2. Heat the olive oil in a pan and fry the diced lamb and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside. 
3. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour. 
4. Add the lamb stock or Bouillon to the pan along with the thyme, leeks, carrots, bay leaves and Worcestershire sauce. Stir and simmer for 1 minute, or until thickened slightly. Now add the meat, bring to a simmer on the stove and cook for 40 minutes.
5. Rub a little olive oil into the base and sides of a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Then spoon in a layer of the browned lamb and lambs' kidneys mixture. Repeat the layering process until all of the potatoes and meat have been used, finishing with a layer of potatoes on top. Drizzle the potato top with a little olive oil, rub it all over with your fingers then cover with a lid.
6. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are crisp on top.