Lamb and Potato pie

Method10 steps

1. 1

   Step 1: Cut all the raw lamb neck fillet (500 g) into chunks. Dust these actual chunks with the tablespoon flour (1 tbsp) to coat them lightly. Keep the coated meat ready and wash hands and utensils after handling raw lamb.

   Uses 500 g raw lamb neck fillet, cut into chunks in step 1 · 1 tbsp flour

2. 2

   Step 2: Peel and slice the onion (1). Heat enough vegetable oil in a large saucepan to cover its base, then fry all the prepared onion and all the flour-coated lamb until lightly browned. Season with salt and freshly ground black pepper.

   Uses All actual coated lamb chunks · Vegetable oil to cover the base of the saucepan · 1 onion, peeled and sliced in step 2 · Salt for browning lamb and onion, to taste · Freshly ground black pepper for browning, to taste

3. 3

   Step 3: Peel and slice both carrots (2). Add all the prepared carrot and 350 ml prepared lamb stock to the actual browned lamb-onion base. Taste the liquid and add more salt and freshly ground black pepper only as needed.

   Uses All browned lamb, onion and retained cooking fat · 2 carrots, peeled and sliced in step 3 · 350 ml prepared lamb stock · Extra salt for the filling, only as needed · Extra freshly ground black pepper for filling, to taste

4. 4

   Step 4: Bring the actual lamb-and-carrot pot to a boil, cover and reduce to a gentle simmer. Cook for at least one hour, continuing until the lamb is tender and easy to cut; the tenderness endpoint determines when to finish.

   Minimum lamb-neck simmer; continue until tender · 60 minUses The complete assembled braise

5. 5

   Step 5: While the lamb simmers, peel all 500 g potatoes and cut them into cubes. Put the cubes in a separate saucepan, cover with water and bring to a boil. Simmer only until partly cooked, with softening edges and centres that still retain a bite. Drain thoroughly and hold these actual parboiled cubes ready for the pie filling.

   Uses 500 g potatoes, peeled, cubed and parboiled in step 5 · Water to cover peeled cubed potatoes for parboiling

6. 6

   Step 6: Preheat the oven to 180°C / 350°F / Gas 4 while the lamb becomes tender.

7. 7

   Step 7: Stir all the actual drained parboiled potato cubes into the actual tender lamb-and-carrot braise to make the complete pie filling.

   Uses All actual tender lamb, carrots and gravy · All drained parboiled potato cubes

8. 8

   Step 8: Turn all the actual filling into a pie dish or casserole. Cover it with the ready-rolled shortcrust pastry (450 g) and seal around the dish edges. Make three slits in the pastry lid to release steam during baking.

   Uses All the actual combined filling · 450 g ready-rolled shortcrust pastry

9. 9

   Step 9: Beat enough egg to glaze the pastry lid and brush it over the actual assembled pie. Bake at 180°C / 350°F / Gas 4 for about forty minutes, until the shortcrust lid is golden brown, the filling is piping hot and the potato cubes are fully tender.

   Bake shortcrust lamb pie until golden and hot · 40 minUses The complete assembled pie · Beaten egg for glazing, as needed

10. 10

    Step 10: Serve the actual hot lamb and potato pie as four to six portions.

    Uses The complete baked pie