Lamb and Potato Pie

Ingredients

• 1⅛ lb lamb shoulder
• 1 tbsp all-purpose flour
• 1 tbsp vegetable oil
• 1 onion
• 2 carrots
• 1½ cup vegetable broth
• 1⅛ lb potatoes
• 1 lb shortcrust pastry
• 1 egg (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Dust the lamb shoulder pieces with flour. In a large saucepan, heat vegetable oil and brown the onion and lamb, then season with salt and pepper.
2. Add sliced carrots and vegetable broth to the pan. Bring to a boil, then reduce heat, cover, and simmer for at least 60 minutes, or until the lamb is very tender.
3. Preheat oven to 350°F (180°C). Add drained potato cubes to the lamb mixture.
4. Transfer the lamb and potato filling to a pie dish. Cover with shortcrust pastry, making three slits in the top for steam to escape.
5. Brush the pastry with a beaten egg for a golden finish (optional).
6. Bake for about 40 minutes, or until the pastry is golden brown and puffed.
7. Let rest a few minutes before serving.