Ingredients

Steps

• Coat the lamb chunks lightly with flour.
• Brown the onion and meat in vegetable oil and season with salt and pepper.
• Add the sliced carrots and lamb stock to the pan.
• Simmer covered for 60 minutes or until the meat is tender.
• Preheat the oven to 180°C.
• Stir the parboiled potato cubes into the lamb mixture.
• Transfer to a pie dish and cover with the shortcrust pastry.
• Cut three steam vents in the pastry and brush with beaten egg.
• Bake for 40 minutes until the pastry is golden brown.
• Serve immediately.