Lamb and Potato Pie
Lamb and Potato Pie

Ingredients

Method

  • 500g lamb fillet, cut into chunks
  • 1 tbsp flour
  • Veg oil
  • 1 sliced onion
  • Salt and pepper
  • 2 sliced carrots
  • 350ml lamb stock
  • 500g potatoes, peeled, cubed, and parboiled
  • 450g ready-rolled shortcrust pastry
  • Beaten egg
  • 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
This recipe pairs perfectly with the Noon Cabernet Sauvignon 2019 from Langhorne Creek, Australia.

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