1. 1

   Step 1

   Preheat your oven to 160°C.

2. 2

   Step 2

   Heat 100g of dripping or butter in a large, heavy-based ovenproof casserole dish.

3. 3

   Step 3

   Add 900g of stewing lamb chunks and brown them thoroughly on all sides.

4. 4

   Step 4

   Remove the lamb from the dish and set aside.

5. 5

   Step 5

   Add 3 sliced lamb kidneys to the dish and fry them briefly until browned, then remove.

6. 6

   Step 6

   Add 2 chopped onions and 4 peeled, sliced carrots to the remaining fat and sauté until softened.

7. 7

   Step 7

   Stir in 25g of plain flour and cook for 1 minute to remove the raw flour taste.

   Timer 1 min
8. 8

   Step 8

   Return the lamb and kidneys to the dish.

9. 9

   Step 9

   Stir in 2 tsp of Worcestershire sauce and 500ml of lamb or chicken stock.

10. 10

    Step 10

    Add 2 bay leaves to the mixture.

11. 11

    Step 11

    Bring the liquid to a gentle simmer on the stove.

12. 12

    Step 12

    Arrange 900g of peeled and sliced potatoes in overlapping layers on top of the meat.

13. 13

    Step 13

    Cover the dish with a tight-fitting lid and place it in the oven.

14. 14

    Step 14

    Cook the hotpot in the oven for 90 minutes.

    Timer 90 min
15. 15

    Step 15

    Remove the lid and bake for a further 30 minutes until the potatoes are golden and crispy.

    Timer 30 min

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