A comforting British lamb and potato pie — slow-cooked lamb shoulder and root vegetables under a golden shortcrust lid. Proper homely Sunday fare.
- 500g Lamb Shoulder
- 1 tbls Flour
- Dash Vegetable Oil
- 1 sliced Onion
- 2 sliced Carrots
- 350ml/12fl Vegetable Stock
- 500g Potatoes
- 450g Shortcrust Pastry
- To Glaze Eggs
Tags:
PieVideo
Preparation
- Dust the meat with flour to lightly coat.
- Heat enough vegetable oil to fill the base of a large saucepan and fry the onion and meat until lightly browned. Season with salt and pepper.
- Add the carrots, stock and more seasoning, bring to the boil, then cover, reduce to a simmer, and cook for at least an hour, or until the meat is tender — the longer the better for flavour.
- Preheat the oven to 180C/350F/Gas 4.
- Add the drained potato cubes to the lamb, then turn the mixture into a pie dish and cover with the shortcrust pastry. Make three slits in the top to release steam.
- Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.
