Lamb and Potato pie
A British dinner. Ready in about 1 hour 3 minutes. Difficulty: medium.
- 23 minPrep (about)
- 40 minCook (about)
- 1 hr 3 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 9 oz lamb shoulder
Fresh & other
- 1 ½ tsp flour
- 1 onion
- 1 carrot
- ⅔ cup + 1 tbsp vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- 9 oz potatoes
- 8 oz shortcrust pastry Shopping tip: Refrigerated pie crust (UK: shortcrust pastry).
- To Glaze egg
Sauces & oils
- Dash vegetable oil
How to make it
Steps in our own plain words.
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Dust your meat with flour to lightly coat.
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Heat enough vegetable oil in a large pot to fill the base.
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Fry the onion and meat till lightly browned.
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Season with salt and pepper.
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Add the more seasoning, stock and carrots to taste.
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Bring to the boil, cover.
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Turn the heat down to a simmer.
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Simmer for at least an hour until the meat is tender.
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Take your time cooking your meat, the longer you leave it to heat, the better the flavour will be.
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Turn the oven on to 350°F.
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Add your drained potato cubes to the lamb.
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Turn the mix into a pie dish or casserole.
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Cover with the shortcrust pastry.
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Make three slits in the top of your pastry to release any steam while cooking.
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Brush with beaten egg.
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Bake for around 40 minutes, until the pastry is golden.
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Serve.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.