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1
Preheat the oven to 315f degrees.
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2
Brush a 4 litre overproof casserole with melted butter or oil.
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3
Trim the meat of excess fat and sinew.
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4
Coat the chops and kidneys with seasoned flour shaking off and reserving any excess.
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5
Heat the butter in a large frying pan and brown the chops quickly on both sides.
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6
Remove the chops from the pan and set aside, then cook the kidneys until browned.
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7
Layer half the potato slices into the base of the casserole, then top with the chops and the kidneys.
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8
Add the onion,pepper, if using and carrot to the frying pan and cook until the carrot begins to brown.
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9
Layer on top of the chops and kidneys.
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10
Sprinkle the reserved flour over the base of the pan and cook, stirring, until dark brown.
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11
Gradually pour in the stock and bring to the boil, stirring.
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12
Season well with salt and cracked black pepper, and add the thyme and bay leaf.
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13
Reduce the heat and simmer for 10 minutes, then pour the mixture into the casserole.
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14
Layer the remaining potato over the top, covering the meat and veggies.
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15
Cover and cook in the oven for 1 1/4 hours.
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16
Remove the lid, brush the potato with butter and cook for a further 30 minutes, or until the potato is brown.
