A comforting British lamb and potato pie — slow-cooked lamb shoulder and root vegetables under a golden shortcrust lid. Proper homely Sunday fare.
Lamb and potato pie is proper British comfort food — tender slow-cooked lamb and vegetables in rich gravy, all tucked beneath a golden shortcrust lid. It's hearty, homely and made for cold evenings and hungry families. The long, gentle braise of the filling is what makes every forkful so satisfying.
Prep 20 min
Cook 100 min
Total 120 min
Medium
- 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
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PieVideo
Preparation
- Dust the meat with flour to lightly coat.
- Heat enough vegetable oil to fill 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 more seasoning, bring to the boil, then cover, reduce to a simmer, and cook for at least an hour, or until the meat is tender — the longer the better for flavour.
- Preheat the oven to 180C/350F/Gas 4.
- Add the drained potato cubes to the lamb, then turn the mixture into a pie dish and cover with the shortcrust pastry. Make three slits in the top to release steam.
- 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 first for deeper flavour and a thicker gravy.
- Simmer the filling low and slow — the longer it cooks, the more tender the lamb.
- Let the filling cool a little before topping with pastry so it doesn't melt.
- Cut steam slits in the lid and glaze with beaten egg for a glossy, golden crust.
Frequently Asked Questions
Shoulder is ideal — it's well marbled and becomes meltingly tender with slow cooking, giving the best flavour and texture.
Yes — the filling actually improves made a day ahead. Cool it, then top with pastry and bake when you're ready.
Absolutely — puff gives a lighter, flakier lid, while shortcrust is more traditional and sturdy. Both work well.
Make sure to flour the meat and let the filling simmer down until rich. You can reduce it further before adding the pastry.
