BritishMain course
Lamb and Potato pie
This lamb and potato pie features tender lamb shoulder slow-cooked with onions and carrots in a savory stock, then topped with potatoes and a golden shortcrust pastry. The key is to give the lamb plenty of time to simmer until it's truly fork-tender, letting those flavors deepen. It's a hearty dish, with a crisp pastry lid.
48 minServes 4
Method
8 steps · 48 min total
- 01
Dust the Lamb
Lightly dust the lamb shoulder pieces with flour until they're just coated. - 02
Brown Lamb and Onion
In a large saucepan, heat enough vegetable oil to coat the bottom over medium-high heat. Add the chopped onion and the floured lamb, frying until both are lightly browned. Season generously with salt and pepper as it cooks.
