Ingredients

• 2 mutton kidneys
• fat on
• 1kg/2lb 4oz boneless leg of mutton
• cut into 2.5cm/1in pieces
• 2 tbsp flour
• 2 large onions
• cut into thick slices
• 2 bay leaves
• 2 tsp Worcestershire sauce
• 600ml/20fl oz fresh beef stock
• 900g/2lb potatoes
• peeled and cut into 5mm/¼in thick slices
• sea salt and freshly ground black pepper
• 100g/3½oz butter
• 300g/10½oz heritage carrots
• cleaned and trimmed

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Trim the fat from the kidneys and place the fat into a large ovenproof casserole and cook over a medium heat until the fat begins to melt and is golden-brown.
• Sprinkle the mutton all over with the flour. Add half the mutton and kidneys to the casserole and cook until browned all over. Remove from the pan and set aside.
• Add the remaining meat and cook until browned all over
• then add half the onions and the bay leaves. Top with the reserved mutton then the remaining onions.
• Add the Worcestershire sauce and stock and bring to a simmer.
• Arrange the potato slices on top in an overlapping pattern.
• Season the potatoes with salt and pepper and add a few dots of butter over the top. Cover with a tight-fitting lid and cook for two hours in the preheated oven. When cooked
• you can brush the potatoes with a little more butter
• then place under the grill to crisp up if you like. Alternatively
• increase the oven temperature during the last 30 minutes in the oven and remove the lid.
• When the hotpot is cooked
• bring a pan of salted water to the boil. Add the carrots and simmer until just tender
• about 3-5 minutes. Drain and toss with the remaining butter
• salt and black pepper.
• Serve a pile of hotpot on each plate with some carrots alongside.