lamb pie

500g lamb

onion, diced

couple carrots, diced

couple sprigs rosemary, leaves chopped

handful new potatoes, quartered

500ml chicken or vegetable stock

1 x 400g tinned tomatoes

freshly ground salt and pepper

100g frozen peas

300g pastry

1 egg, beaten

  • Preheat oven to gas mark 4.
  • Fry onion and carrots.
  • Brown the lamb.
  • Add vegetables, lamb, potatoes, stock, tomatoes, rosemary and seasoning. Stir and pop into the oven for 3 hours. 
  • Remove from the oven, stir through frozen peas and put mixture into a pie dish. Leave to cool.

This is a meal that can be prepared earlier in the day or the day before. Leave the mixture in the fridge and pop on the pie lid on when you are ready for dinner. 

  • Preheat oven to gas mark 6.
  • Cover the pie dish with a pastry lid, press down firmly and trim off any excess.
  • If desired, use the trimmings to decorate the pie lid.
  • Make a few little slits in the pastry to let steam escape.
  • Brush beaten egg over the pastry. 
  • Pop into the oven for around 30 minutes, until the pastry is golden.