Lamb and Potato pie

Instructions

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.

3- Season with salt and pepper.

4- Add the carrots, stock and more seasoning to taste.

5- Bring to the boil, cover and reduce the heat to a simmer.

6- Simmer for at least an hour or until the meat is tender.

7- Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.

8- Preheat the oven to 180C/350F/Gas 4.

9- Add the drained potato cubes to the lamb.

10- Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry.

11- Make three slits in the top of the pastry to release any steam while cooking.

12- Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.

13- Serve.