Lancashire hotpot

Instructions

1- Heat oven to 160C/fan 140C/gas 3.

2- Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.

3- Fry the onions and carrots in the pan with a little more dripping until golden.

4- Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil.

5- Stir in the meat and bay leaves, then turn off the heat.

6- Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping.

7- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.

8- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.