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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