Lamb And Potato Pie
This hearty lamb and vegetable pie is a comforting classic that is perfect for a cozy family meal. Tender pieces of lamb neck are slowly simmered with carrots and onions in a rich lamb stock until they are melt-in-your-mouth tender. Topped with a golden crust of shortcrust pastry, this pie is a deliciously indulgent dish that is sure to warm both hearts and stomachs alike.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz lamb neck
- 1 tbsp flour
- vegetable oil
- 1 onion
- salt and freshly ground pepper
- 2 carrots
- 350ml/12fl oz lamb stock
- 500g/1lb 2oz potatoes, peeled, cut into cubes and parboiled
- 450g/1lb ready rolled shortcrust pastry
- beaten egg
Instructions
- Dust the meat with flour to lightly coat.
- Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.
- Add the carrots, stock and more seasoning to taste.
- Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.
- Preheat the oven to 180C/350F/Gas 4.
- Add the drained potato cubes to the lamb.
- Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking.
- Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.
- Serve.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4-6
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