Lamb and Potato pie

Hearty pie made with tender lamb and fluffy mashed potatoes topped with a layer of flaky pastry

British
Main

302

Calories

25.2 g

Carbs

19.2 g

Fat

7.1 g

Protein

Lamb and Potato pie

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.

Ingredients

Lamb Shoulder

Lamb Shoulder

500g

Flour

Flour

1 tbls

Vegetable Oil

Vegetable Oil

Dash

Onion

Onion

1 sliced

Carrots

Carrots

2 sliced

Vegetable Stock

Vegetable Stock

350ml/12fl

Potatoes

Potatoes

500g

Shortcrust Pastry

Shortcrust Pastry

450g

Egg

Egg

To Glaze

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