Lamb and Potato pie

Name: Lamb and Potato pie
Yield: 6
Cuisine: Británica
Ingredients: 1 tablespoon Wheat flour; Egg; 1 Onion; 2 Carrot; 500 g Potato; dashes Vegetable Oil; 350 Vegetable Stock; 450 g Shortcrust Pastry; 500 g Lamb Shoulder

Media

Contains allergens

Cereales con glutenHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein12 %20 g
Carbs32 %52 g
Fat56 %41 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	660 kcal	226 kcal
Protein	20 g	6.8 g
Carbs	52 g	17.8 g
Fat	41 g	14 g

One serving is about 292 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty41/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: BritishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Lamb - British

Ingredients

1 tablespoon Wheat flour
Egg (To Glaze)
1 Onion (sliced)
2 Carrot (sliced)
500 g Potato
dashes Vegetable Oil
350 Vegetable Stock (ml/12fl)
450 g Shortcrust Pastry
500 g Lamb Shoulder

Instructions

Dust the meat with flour to lightly coat.
Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.
Add the carrots, stock and more seasoning to taste.
Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.
Preheat the oven to 180C/350F/Gas 4.
Add the drained potato cubes to the lamb.
Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking.
Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.
Serve.