Name: Lamb and Potato pie
Yield: 6 servings
Cuisine: British
Ingredients: 500g Lamb Shoulder; 1 tbls Flour; Dash Vegetable Oil; 1 sliced Onion; 2 sliced Carrots; 350ml/12fl Vegetable Stock; 500g Potatoes; 450g Shortcrust Pastry; To Glaze Eggs

Lamb

6 servings

642 cal/serving

Instructions

Step 1

Dust lamb shoulder with flour to coat

Lamb ShoulderFlour

Step 2

Heat vegetable oil in a large saucepan and fry onion and lamb until lightly browned; season

Vegetable OilOnionLamb Shoulder

Step 3

Add carrots and vegetable stock

CarrotsVegetable Stock

Step 4

Bring to the boil, cover and simmer for at least 1 hour until the meat is tender

Step 5

Preheat oven to 350°F.

Step 6

Add drained potato cubes to the lamb

Potatoes

Step 7

Turn mixture into a pie dish or casserole and cover with shortcrust pastry; make three slits in the pastry

Shortcrust Pastry

Step 8

Brush with beaten egg and bake about 40 minutes until pastry is golden brown

Eggs

Step 9

Serve