britishmedium

Lamb and Potato pie

Name: Lamb and Potato pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: british
Ingredients: 500 g Lamb Shoulder; 1 tbls Flour; Dash Vegetable Oil; 1 sliced Onion; 2 sliced Carrots; 350 ml/12fl Vegetable Stock; 500 g Potatoes; 450 g Shortcrust Pastry; To Glaze Eggs

A classic British lamb from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

2724

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as British Lamb in TheMealDB. Original source: https://www.bbc.co.uk/food/recipes/lambandpotatopie_83913

Ingredients

500 gLamb Shoulder
1 tblsFlour
DashVegetable Oil
1 slicedOnion
2 slicedCarrots
350 ml/12flVegetable Stock
500 gPotatoes
450 gShortcrust Pastry
To GlazeEggs

Instructions

01
Dust the meat with flour to lightly coat.
02
Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.
03
Add the carrots, stock and more seasoning to taste.
04
Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.
05
Preheat the oven to 180C/350F/Gas 4.
06
Add the drained potato cubes to the lamb.
07
Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking.
08
Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.
09
Serve.