Lamb and Potato Pie

Ingredients

• 500 glamb shoulder, diced
• 1 tbspall-purpose flour, for dusting the meat
• vegetable oil, a dash, for frying
• 1onion, sliced
• 2carrots, sliced
• 350 mlvegetable stock
• 500 gpotatoes, peeled, cubed and parboiled
• 450 gshortcrust pastry, ready-made or homemade
• 1egg, beaten, for egg wash

Method

1. 1

   Dust the diced lamb with flour to lightly coat.

2. 2

   Heat a dash of vegetable oil in a large saucepan. Fry the onion and coated lamb until lightly browned. Season with salt and pepper.

3. 3

   Add the carrots and stock. Season to taste, bring to the boil, cover and reduce to a simmer. Cook for at least 1 hour until the lamb is tender.

4. 4

   Preheat the oven to 180C / 350F / Gas 4.

5. 5

   Stir the drained parboiled potato cubes into the lamb mixture. Transfer to a pie dish or casserole.

6. 6

   Cover with the shortcrust pastry and make three slits in the top to release steam. Brush with beaten egg.

7. 7

   Bake for about 40 minutes until the pastry is golden brown.