Traditional dish from the north of England, comprises lamb and potato casserole with layers of sliced potatoes for a hearty meal.
Ingredients
- 950g lamb neck fillet
- 6 lambs’ kidneys
- Dripping or vegetable oil
- 50g butter, plus extra,
- melted, for brushing
- 3 large onions, thinly sliced
- 25g plain flour
- 600ml lamb or beef stock, hot
- 4 sprigs fresh thyme, leaves picked and chopped
- 1 bay leaf
- 800g large potatoes
Method
- 1. Preheat the oven to 220°C/ fan200°C/gas 7. Trim the lamb fillet of fat and cut into slices the thickness of a chop. Cut the kidneys in half and snip out the white core. Melt a knob of dripping or 2 tablespoons of vegetable oil in a heavy large pan. Fry the lamb fillet in batches for 3-4 minutes, turning once, until browned. Set aside. Fry the kidneys and cook for 1-2 minutes, turning once, until browned. Set aside.
- 2. Wipe the pan with kitchen paper, then add the butter. Add the onions and fry for about 10 minutes until softened. Sprinkle in the flour and stir well for 1 minute. Gradually pour in the stock, stirring all the time to avoid lumps. Add the herbs. Stir the lamb and kidneys into the onions. Season well. Transfer to a large 2.5-litre casserole. Slice the peeled potatoes thinly and arrange on top in overlapping rows. Brush with melted butter and season. Cover and bake for 30 minutes.
- 3. Reduce the oven temperature to 160°C/fan140°C/gas 3 and cook for a further 2 hours. Then increase the oven temperature to 200°C/ fan180°C/gas 6, uncover, and brush the potatoes with more butter. Cook uncovered for 15-20 minutes, or until golden.
Nutritional info
Per serving: 951kcals, 57.8g fat (23.8g saturated), 73g protein, 48.3g carbs, 7.4g sugar, 1.7g salt