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Lamb and Potato pie

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


  • 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.

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