Ingredients

The following ingredients have 4 Servings
  • 30 grams lard (dripping or butter)
  • 900 grams lamb shoulder (cubed)
  • 3 lamb's kidneys ((optional))
  • 4 brown onions
  • 4 carrots
  • 25 grams plain flour
  • 500 ml lamb stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme leaves (leaves only)
  • 2 bay leaves
  • 1.5 kg Albert Bartlett potatoes
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)

Instruction

  • Preheat your oven to 170 C/ 150 C fan.
  • Heat lard, dripping or butter in a frying pan and brown the lamb, in batches. Remove from the pan.
  • Core and finely chop the lamb's kidneys and brown all over. Set aside.
  • Add the onions to the pan (you might need to add a little more fat) and cook for a few minutes until they begin to soften.
  • Add the sliced carrots and cook for another few minutes.
  • Sprinkle over the plain flour, stir to combine and cook for another minute.
  • Return the lamb and kidneys to the pan.
  • Add the stock and Worcestershire sauce and bring to a simmer.
  • Add the thyme and bay leaves, pop the lid on and allow to simmer while you prepare the potatoes.
  • Wash and thinly slice your Albert Bartlett rooster potatoes into 2-3mm thickness. Leave them unpeeled if you wish.
  • Grease a large, lidded casserole dish and arrange a layer of potatoes on the bottom and sides. Season well with salt and pepper.
  • Spoon in the lamb mixture.
  • Arrange another layer of thinly sliced Albert Bartlett rooster potatoes over the top of the lamb mixture, making sure the potato slices overlap slightly in a thatched effect.
  • Brush with a little melted lard, dripping or butter and season well.
  • Bake in the centre of the oven for one hour, with the lid on.
  • After one hour, turn the heat up to 200 °C/ 180 °C fan, remove the lid and bake for a further 30 minutes to allow the top layer of potatoes to crisp up.