Lamb and Potato Pie

Dust the lamb chunks in flour. Add some veg oil to a large saucepan, and fry the meat and onion until nicely browned. Season well, add the carrots, stock, and simmer for about an hour. Season again.
Preheat the oven to 180C. Add the drained cubed potatoes to the lamb, then place the whole lot in a casserole or pie dish, and cover with the pastry. Make 3 slits on the top for the steam, brush with beaten egg, and bake for 40 mins or until the pastry is golden.

2 hrs

4 serving

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