Lamb and Potato pie
Hearty British lamb and potato pie with tender slow-simmered lamb, savory vegetables and a golden shortcrust pastry top — comforting and satisfying.
Servings
4
Difficulty
Easy
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Ingredients
main
- 500 g lamb shoulder
- 1 tbsp flour
- vegetable oil
- 1 pcs onion, sliced
- 2 pcs carrots, sliced
- 350 ml vegetable stock
- 500 g potatoes
- 450 g shortcrust pastry
- 1 pcs egg (for glaze), beaten
Directions
- Dust the meat with flour to lightly coat.
- Heat vegetable oil in a large saucepan, fry the onion and meat until lightly browned; season with salt and pepper.
- Add the carrots, stock and additional seasoning to taste.
- Bring to the boil, cover and reduce heat to a simmer; simmer for at least 1 hour or until meat is tender.
- Preheat oven to 180C.
- Add drained potato cubes to the lamb.
- Turn mixture into a pie dish or casserole and cover with shortcrust pastry; make three slits in the top to release steam.
- Brush with beaten egg and bake for about 40 minutes until pastry is golden brown.
- Serve.