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1
Pre-heat the oven to 325F.
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2
Trim the lamb of any excess fat and pat dry with paper towel.
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3
Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot.
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4
Add the lamb, two or three pieces at a time, and fry until brown, turning once.
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5
Once browned, put them in a wide 3.5-litre casserole.
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6
Brown the pieces of kidney.
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7
Once the meat and kidney are in the casserole, add the onions to the pan.
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8
Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.
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9
Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended.
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10
Season with salt and pepper and bring to simmering point.
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11
Pour over the meat in the casserole.
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12
Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern.
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13
Season the potatoes and dot the surface with a few dabs of butter.
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14
Cover with a tight-fitting lid and put in the oven.
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15
Cook for 1 hour 30 minutes.
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16
Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter.
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17
Then place under the grill to crisp up.
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18
Alternatively, remove the lid and increase the heat to 400F for the last 15 minutes of cooking.
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19
Remove the bay leaf and thyme before serving.
