Lamb and Potato pie
Lamb and Potato Pie — a classic British dish featuring tender lamb encased in a flaky crust, perfect for comforting meals.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Lamb, British, Pie, Nut-Free
Ingredients
- 500 g lamb shoulder
- 1 g flour
- 1 tbsp vegetable oil
- 1 g onions
- 2 pcs carrot
- 350 ml vegetable stock
- 500 g potatoes
- 450 g shortcrust pastry
- 1 pcs eggs
Instructions
- Coat the meat lightly with flour.
- Pour enough vegetable oil into a large saucepan to cover the bottom.
- Sauté the onion and meat in the saucepan until they turn a light brown.
- Add salt and pepper to the mixture for seasoning.
- Incorporate the carrots into the saucepan.
- Add the stock to the pan.
- Adjust the seasoning according to your taste.
- Bring the mixture to a boil.
- Place a lid on the saucepan.
- Lower the heat and let it simmer.
- Allow it to simmer for at least an hour or until the meat becomes tender.
- Set the oven to preheat at 180C/350F/Gas 4.
- Mix in the drained potato cubes with the meat mixture.
- Transfer the mixture into a pie dish or casserole.
- Cover the top with shortcrust pastry.
- Create three slits in the pastry to allow steam to escape.
- Apply a beaten egg wash over the pastry.
- Bake for approximately 40 minutes, or until the pastry is a golden brown.
- Enjoy your dish.