Weeknight90min

Lamb and Potato pie

Name: Lamb and Potato pie
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Ingredients: 500.00 grams Lamb Shoulder; 1.00 tablespoons Plain Flour; 1.00 dash Vegetable Oil; 1.00 pieces Onion; 2.00 pieces Carrots; 350.00 milliliters Vegetable Stock; 500.00 grams Potatoes; 450.00 grams Shortcrust Pastry; 1.00 Eggs

Lamb dish from British cuisine

Ásgeir Hólm

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Contains:GlutenEgg

Ingredients

Adjust servings

18 oz(500 g)
lamb shoulder
1 tbsp
plain flour
1 dash
vegetable oil
1
onion, sliced
2
carrots, sliced
12 fl oz(350 ml)
vegetable stock
18 oz(500 g)
potatoes
16 oz(450 g)
shortcrust pastry
1
eggs

Instructions

0/9 done

Dust the meat with flour to lightly coat.
Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.
Add the carrots, stock and more seasoning to taste.
Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.
Preheat the oven to 180C/350F/Gas 4.
Add the drained potato cubes to the lamb.
Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking.
Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.
Serve.