📝 About This Recipe
Hailing from the industrial heartland of North West England, this iconic dish is the ultimate slow-cooked comfort food. Traditionally made with mutton or lamb neck, it features tender meat simmered in a rich, clear gravy, topped with a signature 'shingled' layer of sliced potatoes that crisp to golden perfection. It is a masterpiece of simplicity, relying on quality ingredients and patience to create a soul-warming meal that has sustained generations.
🥗 Ingredients
The Meat and Base
- 900 g Lamb shoulder or neck fillet (trimmed of excess fat and cut into 3cm chunks)
- 3-4 pieces Lamb kidneys (cleaned, cored, and chopped (optional but authentic))
- 2 tablespoons Plain flour (seasoned generously with salt and black pepper)
- 50 g Unsalted butter (divided for browning and topping)
- 1 tablespoon Vegetable oil
Vegetables and Aromatics
- 3 large Yellow onions (thinly sliced)
- 2 medium Carrots (peeled and sliced into thick rounds)
- 3 sprigs Fresh thyme (leaves stripped)
- 2 pieces Bay leaves (fresh or dried)
- 1 tablespoon Worcestershire sauce (for a boost of umami)
The Topping and Liquid
- 1 kg King Edward or Maris Piper potatoes (peeled and sliced into 2-3mm thick rounds)
- 500 ml Lamb stock (high quality, hot)
- to taste Sea salt and cracked black pepper
👨🍳 Instructions
-
1
Preheat your oven to 160°C (320°F/Gas Mark 3). Toss the lamb chunks and chopped kidneys in the seasoned flour until lightly coated, shaking off any excess.
-
2
In a large, heavy-based flameproof casserole dish (Dutch oven), melt half the butter with the vegetable oil over medium-high heat.
-
3
Brown the lamb in batches until deeply golden on all sides. Do not crowd the pan, or the meat will steam rather than sear. Remove the meat and set aside.
-
4
In the same pan, add the sliced onions and carrots. Cook over medium heat for 8-10 minutes until the onions are soft and starting to turn golden, scraping up the flavorful brown bits (fond) from the bottom.
-
5
Stir the browned meat and kidneys back into the pan with the vegetables. Add the thyme leaves and bay leaves.
-
6
Pour in the Worcestershire sauce and the hot lamb stock. The liquid should just cover the meat; if not, add a splash of water. Season with a little more pepper, but be cautious with salt as the stock reduces.
-
7
Bring the mixture to a gentle simmer, then turn off the heat. Arrange about a third of the potato slices over the meat to create an internal layer.
-
8
Carefully arrange the remaining potato slices on top in a tight, overlapping spiral pattern (like roof shingles). Start from the outside and work your way in.
-
9
Brush the top layer of potatoes with the remaining melted butter and season with a pinch of sea salt.
-
10
Cover the dish with a tight-fitting lid or a double layer of foil. Place in the center of the oven and bake for 1.5 hours.
-
11
After 1.5 hours, remove the lid. Increase the oven temperature to 200°C (400°F). Bake for a further 30-40 minutes until the potatoes are golden brown and crisp at the edges.
-
12
Remove from the oven and let it rest for 10 minutes before serving. This allows the gravy to thicken slightly and the flavors to settle.
💡 Chef's Tips
Choose floury potatoes like King Edwards or Maris Pipers; they absorb the juices better than waxy varieties. Don't skip the kidneys! They melt into the sauce, providing a deep, traditional richness without a strong 'offal' flavor. If the potatoes are browning too quickly during the final stage, move the dish to a lower rack. For the best results, use homemade lamb stock or a high-quality butcher's stock rather than cubes. Always brown the meat in small batches to ensure a proper crust, which is essential for the color of the gravy.
🍽️ Serving Suggestions
Serve with a side of pickled red cabbage to provide a sharp, acidic contrast to the rich lamb. Buttered leeks or steamed savoy cabbage make excellent green accompaniments. Pair with a robust British Ale or a medium-bodied red wine like a Rioja. Serve in deep rimmed bowls to ensure you catch every drop of the delicious gravy.