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
- Lightly coat the lamb pieces with flour so they are evenly dusted.
- 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.
- Add the sliced carrots, pour in the vegetable stock and adjust the seasoning to taste.
- 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.
- Preheat the oven to 180°C / 350°F / Gas mark 4.
- Stir the drained potato cubes into the lamb mixture.
- 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.
- Brush the pastry with beaten egg and bake for about 40 minutes, until the top is golden and crisp.
- Serve hot.
Tips
- Brown the lamb in small batches to ensure a good sear; this provides the base for a deep, savory gravy.
- Par-boil the potato chunks for 5 minutes before adding them to the pie filling so they are perfectly tender.
- Use a mix of lamb neck or shoulder for the best flavor and a tender, ‘melt-in-your-mouth’ result.
Variations
- Rosemary and Garlic: Infuse the gravy with fresh rosemary and extra garlic for a Mediterranean touch.
- Shepherd’s Style: Use a mashed potato topping instead of a pastry lid for a lighter, crust-free version.
Storage
Store in the fridge for up to 3 days. Reheat in the oven at 180°C to keep the pastry crisp; the microwave will make it soft.
Serving Suggestions
- Serve with a side of mint sauce and steamed seasonal greens.
- Pair with a glass of robust red wine like a Syrah or Malbec.
Frequently Asked Questions
Can I use puff pastry?
Yes, puff pastry makes a lighter, more decorative lid, while shortcrust provides a more traditional, sturdy finish.
Do I need to cook the meat before baking?
Yes, the lamb should be stewed until tender before the pastry is added, as the pastry cooks much faster than the meat.
How do I prevent a soggy bottom?
If making a double-crust pie, blind bake the base or use a pie bird to allow steam to escape from the filling.
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instructions_source: editorial-classic