Lamb and Potato Pie
A hearty, comforting pie filled with tender slow-cooked lamb shoulder, carrots, and potatoes, all encased in golden shortcrust pastry. Perfect for a satisfying family dinner on a cold day.
Ingredients
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Shortcrust Pastry⚖ 450 g 💧 750 ml 🥛 3⅛ cup
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Lamb Shoulder⚖ 500 g None
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Potatoes⚖ 500 g 🥔 3⅓ pcs
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Vegetable Oil⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
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Eggs⚖ 50 g 🥚 1 pcs
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Carrots⚖ 160 g 🥕 2 pcs
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Onion⚖ 150 g 🧅 1 pcs
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Flour⚖ 15 g 💧 25 ml 🥄 1⅔ tbsp
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Vegetable Stock⚖ 350 g 💧 346.5 ml 🥛 1½ cup
Total nutrition
3700 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Lightly dust the lamb shoulder pieces with flour to coat them evenly. Heat a dash of vegetable oil in a large saucepan over medium-high heat and fry the sliced onion and floured lamb until lightly browned on all sides. Season generously with salt and pepper.
- Add the sliced carrots and 350ml of vegetable stock to the pan, adjusting seasoning to taste. Bring the mixture to the boil, then cover and reduce the heat to a low simmer. Cook for at least 1 hour, or until the lamb is completely tender — the longer it simmers, the deeper the flavour will be.
- Preheat the oven to 180°C / 350°F / Gas Mark 4. Meanwhile, peel and cube the 500g of potatoes, boil them until just tender, then drain well. Stir the drained potato cubes into the lamb mixture.
- Transfer the filling into a pie dish or casserole. Roll out the 450g of shortcrust pastry and lay it over the top, pressing the edges to seal. Cut three slits in the centre of the pastry lid to allow steam to escape during baking. Brush the surface evenly with beaten egg.
- Bake in the preheated oven for approximately 40 minutes, until the pastry is golden brown and crisp. Allow to rest for a few minutes before serving.
Source:
TheMealDB
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