Method

1. Heat the oven to 160 degrees.
2. Start by adding vegetable oil to a pan, and sealing the diced lamb. Sprinkle with flour to brown. Next, repeat with the kidneys. Once done, set both the lamb and kidneys aside.
3. Peel and slice your onion, carrot, celery and turnip, and brown in a pan.
4. Then add your Worcestershire sauce and lamb stock and stir, bringing to the boil.
5. Now stir in your meat and remove from the heat.
6. Transfer your meat into a casserole dish, and layer with your sliced potatoes. This is where you can choose to make multiple layers, or simply top your whole mixture with sliced potatoes.
7. Put your lamb hotpot into the oven for 1hr 45 minutes, topping with butter 15 minutes before the end to brown the potatoes.
8. Once done, remove your lamb hotpot from the oven, serve up and enjoy.

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*Recipe adapted from Foodista, licensed under CC BY 3.0.