Overall timing 1 1/4 hours
Freezing Suitable: cover with pastry after thawing, then bake
ingredients
to serve 4
1 1/2 lb (700 g) Boned shoulder of lamb
Salt and pepper
2 tbsp Plain flour
1 Onion
8 oz (225 g) Carrots
4 oz (125 g) Mushrooms
1 oz (25 g) Butter
2 tbsp Oil
3/4 pint (400 ml) Stock
2 tbsp Chopped parsley
6 oz (175 g) Shortcrust pastry
1 Egg
method
1. Wipe meat and cut into thin slices. Coat in seasoned flour. Peel and chop onion. Scrape and grate carrots. Wipe and slice mushrooms.
2. Heat butter and oil in frying pan and brown meat on all sides. Add onion, carrots and mushrooms and cook for 5 minutes. Stir in stock (made from cubes if necessary) and add seasoning. Cover and simmer gently for 10 minutes.
3. Preheat oven to 400°F (200°C) Gas 6.
4. Transfer meat mixture to pie dish and sprinkle with parsley. Roll out pastry and cover pie dish. Brush surface with lightly beaten egg and bake for 40 — 45 minutes until golden brown. Serve hot with jacket potatoes and minted peas.
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