Recipe byThe ZestyPlate Kitchen
A comforting British pie of slow-cooked lamb shoulder and root vegetables under a golden shortcrust lid. Proper homely Sunday fare.
Lamb and potato pie is British comfort food done properly: slow-cooked lamb and vegetables in a rich gravy, sealed under a golden shortcrust lid. It is the kind of pie made for cold evenings and hungry households. The long, patient braise of the filling is what makes every forkful worth it, so do not rush that part.
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Prep 20 min
Cook 100 min
Total 120 min
Medium
Scale:
- 500g Lamb Shoulder
- 1 tbls Flour
- Dash Vegetable Oil
- 1 sliced Onion
- 2 sliced Carrots
- 350ml/12fl Vegetable Stock
- 500g Potatoes
- 450g Shortcrust Pastry
- To Glaze Eggs
Nutrition (per serving)
880
kcal
36g
Protein
88g
Carbs
42g
Fat
Estimated per serving. How we calculate this.
Tags:
Pie
Preparation
- Dust the meat with flour to lightly coat it.
- Heat enough vegetable oil to cover the base of a large saucepan and fry the onion and meat until lightly browned. Season with salt and pepper.
- Add the carrots, stock and a little more seasoning, bring to the boil, then cover, drop to a simmer, and cook for at least an hour, or until the meat is tender. The longer it goes, the better the flavour.
- Heat the oven to 180C/350F/Gas 4.
- Stir the drained potato cubes into the lamb, then turn the mixture into a pie dish and cover with the shortcrust pastry. Make three slits in the top to let the steam out.
- Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.
Tips from the ZestyPlate Kitchen
- Brown the floured lamb well at the start for deeper flavour and a thicker gravy.
- Keep the filling at a low, slow simmer; the longer it goes, the more tender the lamb.
- Let the filling cool a little before you lay the pastry on, so it does not melt the lid.
- Cut steam slits in the top and glaze with beaten egg for a glossy, golden crust.
Frequently Asked Questions
Shoulder is the one. It is well marbled and turns meltingly tender with slow cooking, giving the best flavour and texture.
Yes, and it is arguably better made a day early. Cool it, then top with pastry and bake when you are ready.
You can. Puff gives a lighter, flakier lid, while shortcrust is the more traditional, sturdier choice. Both work.
Make sure you flour the meat and let the filling simmer down until rich. You can reduce it a bit more before the pastry goes on.
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