This original recipe from Brian Turner (2 Stars, Savoy – plus Turner’s 1 Star) is a wonderful hearty and inexpensive dish which is so warming!

I’ve changed a couple of things so the ingredients and instructions below are mine. Brian uses Lamb’s Kidneys (cleaned and halved) instead of Mushrooms – your choice!

Serves 4 hungry adults!

Ingredients:

•  2kg Lamb’s Neck (They are normally about 750gms per neck so ask you butcher to cut each neck into 4 rounds – in other words across the neck. Frankly the number you need depends on the size of your casserole as you will be packing a single layer of lamb into it). Mutton chops also work in this dish.

Note: For those of you in South West France you can get exactly what you need at:

-Jean-Marie in Les Halles, Carcassonne Near Seb’s Bar

-Maison De L’Agneau in Toulouse Marche Victor Hugo – Tel; 05.61.22.76.92

• 50gms Beef Dripping
• 3 – 4 Large Onions – peeled and thinly sliced
• 85gms Butter – melted
• 1kg Large Potatoes (try to get them even in size – waxy is good!)
• 6 – 8 Large Mushrooms – cut into thick slices
• 600mls Lamb or Chicken Stock (I prefer Chicken Stock which I make myself)
• Salt & Pepper for seasoning

Method:

1. Pre heat your oven to 200⁰C.
2. Trim the pieces of meat of excess fat etc.
3. Put the Beef Dripping in a large frying pan and brown the meat pieces well and then set aside.
4. Now slowly brown the Sliced Onions so they are very well caramelised (about 20 minutes) and set aside to cool.
5. Peel and then cut the Potatoes into 3mm slices, keeping the best looking ones for the top.
6. Pour 1/3 of the melted Butter into the base of your casserole and then cover with a layer of Potato slices and season.
7. Scatter ½ the fried Onions evenly over the potatoes slices.
8. Now layer the browned meat pieces to completely cover the Onions.
9. Layer the Mushroom slices (or Kidneys if using) to cover the meat and season again.
10. Use the rest of the fried Onions to cover evenly.
11. Carefully layer the remaining Potato slices so they overlap and completely cover the contents.
12. Add the Stock until it is ¾ the way up the side of the casserole dish.
13. Brush the Potatoes with half of the remaining melted Butter, season and put the lid on.
14. Place in the oven for ½ an hour.
15. Now reduce the heat to 180⁰C and cook for a further 1 ½ hours.
16. Take out of the oven, remove the lid and brush the top with the remaining melted Butter.
17. Put back in the oven with the lid off for around 20 minutes or until the top has browned.
18. Take the casserole out of the oven and allow to rest for 15 minutes before serving.
19. Leeks or Broccoli go well with this dish and a touch of Redcurrant Jelly on the side doesn’t go amiss!