Instruction

• Dust the meat with flour to lightly coat
• 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
• Add the carrots, stock and more seasoning to taste
• 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
• Preheat the oven to 180C/350F/Gas 4
• Add the drained potato cubes to the lamb
• 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
• Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown
• Serve