1 lb Minced lamb
1 lb Boiled diced potato
1 Finely shredded leek
1 Finely chopped carrot
1 Finely chopped onion
1 lb Shortcrust pastry
Salt and pepper to taste
A little vegetable oil
1 Stock cube; (chicken or
; vegetable)
Use a pan with an airtight lid. Put a little oil and seasoning along with
the carrot, onion and leek, saut? 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.
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.
Yields
6 servings