See Also: Lamb and potato pie(recipes)
Confit shoulder of lamb and potato torte(recipes)
Rack of lamb with a pistachio crust with a potato and turnip bake(recipes)
Potato cakes stuffed with minced lamb and pine nuts(recipes)
Cumin roast lamb with sweet potato chips and smoked aubergine(recipes)
Canon of lamb with black pudding, minted pea puree and wild garlic potato cakes(recipes)
devast(dictionary)
Lamb rack and pan-fried lamb patties flavoured with rose petals(recipes)
Navarin of Lamb and Lamb' s Tongues(recipes)
lamb(2)(dictionary)

Lamb and potato pie (recipes) and devast (iou)


Lamb and potato pie (recipes)






Serves 4-6



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



500g/1lb 2oz lamb neck fillet, cut into chunks1 tbsp flourvegetable oil1 onion, slicedsalt and freshly ground pepper2 carrots, sliced350ml/12fl oz lamb stock500g/1lb 2oz potatoes, peeled, cut into cubes and parboiled450g/1lb ready rolled shortcrust pastrybeaten egg, to glaze



Method



1. Dust the meat with flour to lightly coat.2. Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.3. Add the carrots, stock and more seasoning to taste.4. Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time Cooking the meat, the longer you leave it to cook, the better the flavour will be.5. Preheat the oven to 180C/350F/Gas 4. 6. Add the drained potato cubes to the lamb.7. Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while Cooking.8. Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.9. Serve.



devast (iou)



devast verb trans. M16.
[French devaster from Latin devastare: see DEVASTATE.]
Devastate.
devaster noun (rare) L18.