Lamb and Potato pie

Ingredients

• 500g Lamb Shoulder
• 1 tbls Flour
• Dash Vegetable Oil
• 1 sliced Onion
• 2 sliced Carrots
• 350ml/12fl Vegetable Stock
• 500g Potatoes
• 450g Shortcrust Pastry
• To Glaze Eggs

Instructions

1. Lightly coat the lamb pieces with flour so they are evenly dusted.
2. Heat enough vegetable oil to cover the base of a large saucepan. Add the sliced onion and floured lamb and fry over medium heat, stirring occasionally, until lightly browned. Season with salt and black pepper.
3. Add the sliced carrots, pour in the vegetable stock and adjust the seasoning to taste.
4. Bring the mixture to the boil, then cover, reduce the heat and let it simmer gently for at least one hour, or until the meat becomes tender. Allowing the lamb to cook slowly will develop a deeper flavour.
5. Preheat the oven to 180°C / 350°F / Gas mark 4.
6. Stir the drained potato cubes into the lamb mixture.
7. Transfer everything to a pie dish or ovenproof casserole and cover with the shortcrust pastry. Cut a few slits in the pastry to allow steam to escape during baking.
8. Brush the pastry with beaten egg and bake for about 40 minutes, until the top is golden and crisp.
9. Serve hot.

instructions_source: editorial-classic