British Lamb and Potato Pie

A hearty and aromatic pie with tender lamb, vegetables, and a crispy puff pastry crust. A classic British dish that warms you on cold days.

Ingredients

• 500 g Lamb shoulder
• 1 tbsp Wheat flour
• 3 tbsp Vegetable oil
• 1 pcs Onion
• 2 pcs Carrot
• 350 ml Vegetable broth
• 500 g Potatoes
• 450 g Puff pastry
• 1 pcs Egg
• to taste Salt
• to taste Black pepper

Instructions

1. Cut the lamb into medium-sized pieces and lightly dredge in flour, ensuring it adheres well. Heat the vegetable oil in a large pot over high heat and brown the onion and meat until golden. Season with salt and pepper.
2. Add the sliced carrot and vegetable broth, season to taste. Bring to a boil, then cover, reduce heat, and simmer. Cook for at least an hour until the meat is tender—take your time, as the longer it simmers, the more flavorful it becomes.
3. Meanwhile, cut the potatoes into cubes approximately 2×2 cm and parboil in salted water until half-cooked (about 10 minutes), then drain.
4. Preheat the oven to 180°C.
5. Add the drained potatoes to the lamb and stir well.
6. Transfer the mixture to a deep pie dish or ceramic baking dish. Roll out the puff pastry and cover the pie. Make three small slits on the pastry surface to allow steam to escape during baking.
7. Brush the pastry with beaten egg and bake in the oven for approximately 40 minutes until the crust is golden and crispy.
8. Serve the pie hot, straight from the dish.