Step 1: You will need …
- 500 g lamb shin, cubed
- 5 tbsp seasoned flour
- 6 tbsp vegetable oil
- 1 onion, peeled and sliced
- 2 carrots, peeled and sliced into cubes
- 350 ml beef stock
- 500 g potatoes, peeled, cubed, parboiled
- 1 packet of short crust pastry
- salt and pepper
- 1 beaten egg
- 1 medium saucepan with lid
- 1 oven proof dish
- 1 knife
- 1 spoon
- 1 pastry brush
Step 2: Dust the meat
Sprinkle some flour over the cubed meat and mix it well together with your hands.
Step 3: Fry the meat
Place the pan on a medium heat and add the oil. Allow to warm through and once warm add the floured meat and onions. Stir it all together with a spoon and allow the meat to brown, which will roughly take 3-4 minutes.
Step 4: Cook the meat
When the meat is nicely browned add the carrots. Then season with salt and pepper. Stir it all together and bring it to the boil. Stir once more and cover with the lid. Turn the heat down to a simmer. Cook for roughly one hour until the meat is tender.
Step 5: Preheat the oven
During the last fifteen minutes of cooking the meat, heat the oven to 220 degrees centigrade.
Step 6: Add potatoes
Add the par boiled potatoes to the cooked meat and stir them in with your spoon.
Step 7: Transfer to oven proof dish
Carefully pour the pan of meat into an oven proof dish, then smooth it over with your spoon.
Step 8: Cover with pastry
Lay the pre rolled pastry over the dish and peel back the protective covering. Then continue to crimp down the pastry at the edges with your fingertips. Slice off any excess pastry and make several slits with your knife to help the pie breath. Then generously brush with the beaten egg wash to help it brown.
Step 9: Bake
Place the pie in the bottom of the oven and bake for 40 min.
Step 10: Remove from oven & serve
Remove from the oven when golden brown.
Serve straight from the dish along with some fresh green vegetables.