English-Style Lamb and Potato Pie
A delicious and hearty British pie filled with a rich lamb stew, vegetables, and topped with a golden shortcrust pastry. A comforting and flavorful classic that meat lovers will adore.
🛒 Ingredients
4 servings
- 17.6 oz boneless lamb shoulder
- 1 tablespoon all-purpose flour
- 1 teaspoon vegetable oil
- 1 medium onion, thinly sliced
- 2 medium carrots, thinly sliced
- 1.5 cups vegetable broth
- 17.6 oz potatoes
- 15.9 oz shortcrust pastry
- 1 egg, beaten
Watch the original video
Watch on TikTokDirections
- 1
Sprinkle the lamb with flour to coat evenly.
- 2
Heat the oil in a large saucepan and sauté the onion and lamb until lightly browned. Season with salt and pepper.
- 3
Add the carrots, broth, and adjust seasoning if necessary.
- 4
Bring to a boil, cover, and reduce heat. Simmer for at least 1 hour until the meat is tender.
- 5
Preheat oven to 350°F (175°C).
- 6
Pour the lamb mixture into a pie dish.
- 7
Cover with the shortcrust pastry, sealing the edges well.
- 8
Brush with the beaten egg for a golden finish.
- 9
Bake for 25-30 minutes until the crust is golden brown and crisp.
💡 Chef's Tip
The longer you cook the meat, the better the result. You can prepare the filling the day before and assemble with the pastry on the day.
