Lamb hotpot

Method

• Step 1

  Preheat the oven to 180C/350F/Gas 4.

• Step 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.

• Step 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.

• Step 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.

• Step 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.

• Step 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.