4-6
British
Lamb and Potato pie
Allergens: Eggs, Gluten
Slow-cooked lamb shoulder and potato under a savoury crust, proper northern comfort in a dish.
Ingredients
- Vegetable oil
- Plain flour 1 tbsp
- Stock cubes 350 ml
- Carrot 2
- Onion 1
- Potatoes 500 g
- Lamb shoulder 500 g
- Eggs
- Shortcrust pastry 450 g
Method
- 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.