Dinner

Lamb and Potato Pie

Name: Lamb and Potato Pie
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Cuisine: British
Ingredients: 500g lamb shoulder; 1 tbls flour; vegetable oil, Dash; 1 sliced onion, sliced; 2 sliced carrots, sliced; 350ml/12fl vegetable stock; 500g potatoes, cubed and drained; 450g shortcrust pastry; eggs, beaten, for glazing, To Glaze

A hearty British pie filled with tender lamb shoulder, carrots, potatoes, and rich vegetable stock beneath a golden shortcrust pastry lid.

2 hr
750 kcal
British

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Dust the lamb shoulder with flour to lightly coat.
Step 2:
Heat enough vegetable oil in a large saucepan to fill the base.
Step 3:
Fry the sliced onion and lamb until lightly browned.
Step 4:
Season with salt and pepper.
Step 5:
Add the sliced carrots, vegetable stock, and more seasoning to taste.
Step 6:
Bring to the boil.
Step 7:
Cover, reduce the heat to a simmer, and simmer for at least 1 hour or until the lamb is tender.
1 h
Step 8:
Take your time cooking the lamb; the longer it cooks, the better the flavour will be.
Step 9:
Preheat the oven to 180C/350F/Gas 4.
Step 10:
Add the drained potato cubes to the lamb.
Step 11:
Turn the mixture into a pie dish or casserole.
Step 12:
Cover with the shortcrust pastry.
Step 13:
Make three slits in the top of the pastry to release steam while cooking.
Step 14:
Brush with beaten egg.
Step 15:
Bake for about 40 minutes, until the pastry is golden brown.
40 min
Step 16:
Serve.