Ingredients:
- 50g butter
- 450g stewing lamb steak (diced)
- 2 lamb/pig kidneys (diced)
- 1 large onion
- 1 large carrot
- 15g of plain flour
- 300ml of lamb stock
- 1 teaspoon of worcestershire sauce
- 500 grams of potatoes (sliced)
Preheat the oven to 160 degrees C. Heat up a pan, add in a little butter and brown off the lamb steak followed by the kidneys, remove from the pan and place to one side. Add a little more butter to the pan and add in the sliced onion and carrot and cook for 3 minutes. Sprinkle in the flour and stir for 30 seconds. Shake the worcestershire sauce in and pour in the stock. Bring to the boil then reduce to a simmer and add in the meat; allowing to simmer for a minute or so then remove from the heat. Grease up an oven baking dish with the butter and add in the lamb and stock mix. Cover the meat mix with the sliced potatoes and baste the top with a little melted butter. Place onto the middle shelf of the oven and allow to cook for at least an hour, or until the potatoes go golden brown.
Serve up straight away! You can serve some extra vegetables or some crusty bread on the side.
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