Lamb and Potato pie

Lamb · British classic.

Ingredients

• 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

Method

1. Fry — 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.
2. Season — Season with salt and pepper. Add the carrots, stock and more seasoning to taste.
3. Bring to a boil — Bring to the boil, cover and reduce the heat to a simmer.
4. Simmer — Simmer for at least an hour or until the meat is tender.
5. Continue cooking — Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.
6. Preheat the oven — Preheat the oven to 180C/350F/Gas 4. Add the drained potato cubes to the lamb.
7. Mix together — Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry.
8. Continue cooking — Make three slits in the top of the pastry to release any steam while cooking.
9. Bake — Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown. Serve.

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• Apple Frangipan Tart
• Baked salmon with fennel & tomatoes
• Bakewell tart
• Battenberg Cake
• Bean & Sausage Hotpot