I recently did a live video on Facebook asking my followers what recipes they’d like to see, especially as we’re currently all staying home. Aside from some sweet treats and healthier dinners which kids can help with, a big theme that came out was pies and lamb pies at that! So using my shortcrust pastry recipe here (or just buying it!) this is a really simple recipe for a lamb and potato pie which is a lovely family meal centre.
For 6-8 people, you will need:
- 2 sheets shortcrust pastry, either made or shop bought
- 400g diced lamb (can be leg or shoulder)
- 3 large potatoes, peeled and diced into small chunks
- 300ml lamb stock
- 1 large red onion, chopped
- 2 gloves garlic, crushed
- 2 tablespoons plain flour
- 1 teaspoon dried rosemary
- 2 teaspoons mint sauce
- 1 egg, beaten
Pre-heat the oven to 170 degrees and place an oven tray on the shelf you will use for the pie. Grease a pie dish approx 25cmx18cm and roll out one sheet of pastry, placing it into the dish, ensuring it comes up and over the sides.
Place the potatoes in a pan with water, bring to the boil and simmer for 5 minutes until the chunks are going squidgy. Drain and leave to one side.
In a large deep frying pan, fry the onion and garlic in a little oil until soft. Add the lamb and stir frequently so that it browns on all edges. Sprinkle over the flour, rosemary and some salt and ground black pepper. Stir again.
Pour in the stock and add the potatoes and mint sauce. Stir and simmer for ten minutes so the stock thickens up.
Pour into the pastry case. Brush the edges of the pastry with egg. Add the second sheet of pastry on top and using a fork, seal the edges of the pastry together. Brush the top of the pastry with egg.
Place in the oven for 50-60 minutes until the pastry is golden brown. Serve with green vegetables of your choice.