Lamb pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Minced lamb |
| 1 | pounds | Boiled diced potato |
| 1 | Finely shredded leek | |
| 1 | Finely chopped carrot | |
| 1 | Finely chopped onion | |
| 1 | pounds | Shortcrust pastry |
| Salt and pepper to taste | ||
| A little vegetable oil | ||
| 1 | Stock cube; (chicken or | |
| ; vegetable) | ||
Directions
Use a pan with an airtight lid. Put a little oil and seasoning along with the carrot, onion and leek, saut‚ this then place lid firmly, lower heat to allow cooking . Add to diced potatoes last. Do the same to the lamb, adding pre-mixed stock, seal lid to cook.
In an ovenproof dish, first put a layer of the cooked vegetables, then a layer of the lamb, first straining any excess fatty liquid, build this up to fill. Cut pastry to size, glaze with a beaten egg if a crispy finish is preferred. Cook for 30 to 35 minutes or until golden.
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Carlton Food Network
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