Step 1

Preheat the oven to 350 F / 170 C.

Step 2

In a Dutch oven on medium heat, melt the butter and vegetable oil for 3 minutes.

Step 3

Add the onions and sauté for 4 minutes, stirring regularly.

Step 4

Add the lamb and kidneys, then add the flour and cook for 3 minutes, stirring regularly.

Step 5

Add the broth, bay leaves, salt, pepper and Worcestershire sauce and stir well.

Step 6

Cover and cook over medium heat for 45 minutes.

Step 7

Add the carrots and mix well.

Step 8

Transfer the content to a 10-inch diameter casserole dish or pie dish.

Step 9

Garnish with sliced potatoes. Start from the outside and lay the potatoes, heading towards the center.

Step 10

Brush the top of the potatoes with the melted butter and sprinkle with dried thyme.

Step 11

Cover with a lid or foil, and bake for 1 hour 15 minutes.

Step 12

After one hour, increase the oven temperature to 390 F / 200 C and remove the lid.

Step 13

Bake again for 30 minutes until the potatoes are golden and crisp.

Step 14

Remove from the oven and let stand for about 5 minutes before serving.