Lamb and Potato pie

Lamb and Potato pie

This hearty Lamb and Potato Pie combines tender lamb shoulder with hearty potatoes, all encased in a golden, flaky shortcrust pastry. Slow-simmered to develop rich flavors, it's the perfect comforting dish for a cozy meal.

Lamb

Prep Time

30 min

Cook Time

100 min

Servings

4

Lamb and Potato Pie is a traditional comfort food beloved in many cultures, showcasing the wonderful pairing of tender lamb and earthy potatoes beneath a crisp pastry lid. Originating from rustic farm kitchens where utilizing root vegetables and meat in one pot was practical, this dish has become a classic centerpiece for family dinners and seasonal gatherings. The slow-cooked lamb, enriched with vegetable stock and aromatic vegetables, melds beautifully with the soft potatoes to create a luscious filling. This pie pairs wonderfully with a side of steamed greens or a refreshing crisp salad to balance its hearty nature. Serving it alongside a robust red wine or a malty ale elevates the experience, enhancing the depth of the lamb's flavor. Whether enjoyed as a weekend treat or a comforting weekday supper, this pie delivers a satisfying and nourishing meal. Preparing the pie requires some patience to allow the meat to become tender and the flavors to meld, but the rewarding aroma and golden crust make the wait worthwhile. The shortcrust pastry adds a buttery, flaky texture that perfectly complements the savory filling, making each bite a delightful blend of textures and tastes.

Ingredients

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

Instructions

Begin by lightly dusting the lamb shoulder pieces with flour, ensuring each bit is evenly coated — this step helps thicken the filling gently as it cooks. Heat a sufficient amount of vegetable oil in a large saucepan to cover the base, creating a non-stick surface. Add the sliced onion and floured lamb to the pan, frying them until the onion softens and the lamb develops a beautiful golden-brown crust. Season generously with salt and freshly ground black pepper to enhance the natural flavors. Next, stir in the sliced carrots along with the vegetable stock, adding more seasoning to taste. Bring this mixture to a gentle boil, then cover the pan and lower the heat to let it simmer. Allow the meat to cook slowly for at least an hour, or until tender—remember, the longer it simmers, the richer and more developed the flavors will be. While the meat simmers, preheat your oven to 180°C (350°F), Gas mark 4, and prepare the potatoes by draining the cooked cubes thoroughly. Once the meat is tender and flavorful, stir the potato cubes into the lamb mixture. Transfer this hearty filling into a pie dish or a suitable casserole dish. Roll out the shortcrust pastry to cover the dish entirely, sealing the edges and trimming any excess. Using a sharp knife, make three small slits in the top of the pastry to allow steam to escape during baking, preventing sogginess. Brush the surface of the pastry with beaten egg to achieve a glorious golden sheen once baked. Place the pie in the preheated oven and bake for approximately 40 minutes, or until the pastry is crisp and beautifully browned. Allow the pie to rest for a few minutes before serving to let the filling settle. Serve this comforting pie warm, perhaps accompanied by a fresh salad or steamed vegetables for a complete meal. Enjoy the delightful combination of flaky pastry and succulent lamb with every bite!

Quick Info

Prep Time
30 min
Cook Time
100 min
Total Time
130 min
Servings
4

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