Preheat your oven to 170 C/ 150 C fan.
Heat lard, dripping or butter in a saute 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.
Don’t worry if you don’t have these exact ingredients in the house, this recipe works well with any root veg and any meat.
To freeze, simply follow this recipe to the end of step 15, where it’s been baked in the oven for an hour with the lid on. Remove from the oven, cool and freeze.
Preparation: 20 mins
Cooking: 90 mins
30g lard dripping or butter
900g lamb shoulder cubed
3 lamb's kidneys (optional)
4 brown onions
25g plain flour
500ml lamb stock
1 tbsp Worcestershire sauce
1 tbsp fresh thyme leaves only
2 bay leaves
1.5 kg Albert Bartlett potatoes
sea salt to taste
freshly ground black pepper to taste