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