Makes 4 portions
Prep time: 25 mins
Cooking time: 2 1
This rich and delicious creation is our answer to a warming winter pie. You can’t rush it, so let it quietly bubble away while you get on with the day. Kidneys are a highly recommended super food for growing kids, but aren’t to everyone’s taste; leave them out if you prefer.
- 1.2kg lamb neck, sliced
- salt and pepper
- 4 tablespoons butter and/or lard
- 4 lamb kidneys, cored, skinned and
- chopped quite small (optional)
- 500g onions, peeled and quartered
- 850ml beef stock
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 3 sprigs fresh thyme
- 500g sweet potato, peeled and
- thinly sliced melted butter for brushing
- Preheat the oven to 160°C.
- Season the lamb neck well with salt and pepper.
- Heat the butter and/or lard in a large, deep frying pan and brown the meat, a few pieces at a time, until golden on all sides. Set aside. Do the same with the kidneys.
- Heat a wide, flat casserole pot. Add a little more butter and/or lard, and slowly fry the onions until golden brown and soft.
- Add the meat and give everything a good stir to combine. Slowly pour in the stock and the Worcestershire sauce.
- Add the bay leaf and the fresh thyme and bring everything to a simmer. Simmer very gently for about 1 1/2 the meat starts to soften and the sauce thickens. Season with salt and pepper.
- Arrange the sweet potato slices in a circular pattern on top of the meat, overlapping each one as you go. Brush with the melted butter and season with salt and pepper.
- Cover the casserole dish with a tight-fitting lid and place in the oven for 30 minutes.
- Take the lid off, turn the oven up to 190°C and cook for a further 20 minutes.
- Turn on the oven grill and grill the casserole for a minute or two to crisp up the potatoes.
- Serve hot.
Recipe from Super Food for Superchildren
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