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1
Preheat the oven to 325u00b0F.
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2
Melt the dripping or 1 oz butter over a high heat in a heavy-bottomed frying pan until the fat smokes.
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3
Seal the meat and continue frying until nicely browned.
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4
Remove the pieces from the pan to a deep casserole or divide among four individual high-sided oven proof dishes.
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5
Turn down the heat to medium.
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6
Fry the onions in the pan juices, adding a little more butter or dripping if necessary.
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7
When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
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8
As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
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9
Gradually add the rest of the liquid.
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10
Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
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11
Pour the onions and liquid over the meat and mix well.
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12
Tuck in the bay leaf (tear into 4 pieces if making individual hot pots).
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13
Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
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14
Dot the top layer of potatoes with the remainder of the butter.
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15
Cover the dish and place on the top shelf of the oven for 2 hours.
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16
Uncover and cook for a further 30 minutes.
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17
If the potatoes are not brown at this point, turn up the oven and cook for a further 15 minutes, or finish under the grill, brushing the potato slices with more butter if they look dry.
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18
Serve with red cabbage and chips.
