Lamb and Potato Pie

Name: Lamb and Potato Pie
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 servings
Ingredients: 500 g lamb shoulder; 1 tablespoon flour; dash vegetable oil; 1 onion, sliced; 2 carrots, sliced; 350 ml vegetable stock; 500 g potatoes, cubed; 450 g shortcrust pastry; 1 egg, beaten, for glazing

Indulge in this hearty Lamb and Potato Pie, a classic British dish that combines tender lamb, savory vegetables, and a flaky crust. Perfect for a cozy dinner, this pie is sure to warm your heart and satisfy your taste buds.

1h40mCook

20mPrep

MedDifficulty

0Forks

0Cooked

pielambbritish

Ingredients

500 glamb shoulder
1 tablespoonflour
dashvegetable oil
1onion (sliced)
2carrots (sliced)
350 mlvegetable stock
500 gpotatoes (cubed)
450 gshortcrust pastry
1egg (beaten, for glazing)

Instructions

Step 0 of 13 completed

Dust the lamb shoulder with flour to lightly coat.

Heat enough vegetable oil in a large saucepan to cover the base.

Fry the onion and lamb until lightly browned, seasoning with salt and pepper.

Add the sliced carrots, vegetable stock, and additional seasoning to taste.

Bring the mixture to a boil, then cover and reduce the heat to a simmer.

Simmer for at least 60 minutes or until the lamb is tender.

Preheat the oven to 180°C (350°F or Gas 4).

Add the drained potato cubes to the lamb mixture.

Transfer the mixture into a pie dish or casserole and cover with shortcrust pastry.

Make three slits in the top of the pastry to allow steam to escape.

Brush the pastry with the beaten egg.

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

Serve warm.

Adapted from bbc.co.uk. Ingredients sourced from the original; description and instructions are original to Fork.