Ingredients
- Lamb Shoulder (500 g)
- Flour (1 tbsp)
- Vegetable Oil (1 dash)
- Onion (1 sliced)
- Carrots (2 sliced)
- Vegetable Stock (350 ml)
- Potatoes (500 g)
- Shortcrust Pastry (450 g)
- Eggs (1 for glazing)
Instructions
Steps
- Lightly coat the lamb shoulder with flour.
- In a large saucepan, heat a dash of vegetable oil over medium heat. Add the sliced onion and lamb, cooking until browned. Season with salt and pepper.
- Stir in the sliced carrots, vegetable stock, and additional seasoning as needed.
- Bring the mixture to a boil, then cover and let it simmer for at least 60 minutes, or until the lamb is tender.
- Preheat your oven to 180°C (350°F or Gas Mark 4).
- Once the meat is tender, add the drained potato cubes to the lamb mixture and combine thoroughly.
- Transfer the filling to a pie dish or casserole dish, then cover it with shortcrust pastry. Make three slits in the pastry to allow steam to escape during baking.
- Brush the pastry with a beaten egg to create a golden glaze.
- Bake in the preheated oven for approximately 40 minutes, or until the pastry is golden brown.
- Serve warm and enjoy!