Lamb Pie
By: Anonymous
Published: Friday, February 12, 2010 - 4:56pm

Ingredients




1 pound Minced lamb
1 pound Boiled diced potato
1 Finely shredded leek
1 Finely chopped carrot
1 Finely chopped onion
1 pound Shortcrust pastry
Salt and pepper to taste
A little vegetable oil
1 Stock cube, (chicken or vegetable)

Preparation

1 Use a pan with an airtight lid. Put a little oil and seasoning along with the carrot, onion and leek, saute this then place lid firmly, lower heat to allow cooking . Add to diced potatoes last. Do the same to the lamb, adding pre-mixed stock, seal lid to cook. 2 In an ovenproof dish, first put a layer of the cooked vegetables, then a layer of the lamb, first straining any excess fatty liquid, build this up to fill. Cut pastry to size, glaze with a beaten egg if a crispy finish is preferred. Cook for 30 to 35 minutes or until golden.