Britishby TheMealDBLamb and Potato pieKeep screen onSaveShareIngredients500g Lamb Shoulder1 tbls FlourDash Vegetable Oil1 sliced Onion2 sliced Carrots350ml/12fl Vegetable Stock500g Potatoes450g Shortcrust PastryTo Glaze EggsStepsStep-by-step0 of 8 done1Dust the meat with flour to lightly coat.2Heat 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.3Add the carrots, stock and more seasoning to taste.4Bring 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.5Preheat the oven to 180C/350F/Gas 4.6Add the drained potato cubes to the lamb.7Turn 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.8Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.Source: TheMealDB
