Lamb pie with baked potatoes
What does it include?
Ingredients
- 500 g lamb shoulder
- 1 tablespoon of flour
- A pinch of vegetable oil
- 1 onion sliced
- 2 carrots sliced
- 350 ml vegetable broth
- 500 g potatoes
- 450 g shortcrust pastry
- 1 beaten egg (to glaze)
- Salt and pepper to taste
How to prepare it step by step?
Preparation
- Sprinkle meat with flour to lightly coat.
- Heat the oil in a large saucepan and sauté the onion until translucent, then add the meat, browning lightly. Season with salt and pepper.
- Add the carrots and broth, adjusting seasonings to taste.
- Bring to a boil, then cover and reduce to a simmer. Cook for at least 1 hour, until the meat is tender and the aroma is rich.
- Preheat the oven to 180°C (350°F / Gas 4).
- Add the drained potato cubes to the lamb mixture and combine thoroughly.
- Transfer the mixture to a cake pan or casserole dish, covering with shortcrust pastry. Make three cuts in the top to allow steam to escape.
- Brush the dough with beaten egg and bake for 40 minutes, until golden and crisp.
- Serve hot, enjoying the harmonious blend of flavors and textures.
Full description
Savor the rich, savory flavors of this traditional lamb pie with baked potatoes. Crafted with tender 500g lamb shoulder, aromatic vegetables, and flaky shortcrust pastry, this dish promises a comforting and hearty meal. The lamb, slow-cooked to perfection, melds with the earthy sweetness of carrots and onions, while the golden-baked potatoes add a delightful texture. Brushed with a beaten egg glaze, the pastry turns irresistibly golden, sealing in the savory goodness. Ideal for a cozy family dinner, this pie is a celebration of classic British culinary artistry.
