Lamb Shoulder and Potato Pie
Serves 36
Ingredients
- 4kg lamb shoulders, boned and diced
- 2 litres of lamb/beef stock
- 50ml cooking oil
- 200g butter
- 200g flour
- 4 bay Leafs
- 2 large sprigs, rosemary
- 420g sticks celery, diced
- 650g large carrots, diced
- 30g cloves of garlic, finely chopped
- 940g large onions, diced
- 990g large potatoes, diced
Ingredients for suet pastry
- 910g flour
- 250g lard
- 200g suet
- Pinch of salt
- Cold Water
Method
1. Brown lamb dice in hot cooking oil. Drain.
2. Add butter to pan, melt, add finely chopped garlic, cook for 3 - 4 mins then add flour and make roux.
3. Add hot stock to roux to make sauce.
4. Add lamb back to pan with diced vegetables, rosemary and bay leaves but not potatoes. Cover with grease proof and cook until lamb is tender. Approx. 2½ -3 hrs.
5. When cooked, remove rosemary stalks and bay leaves add diced potatoes add transfer to gastro tray/pie dish.
6. Cover with rolled out suet pastry (approx. ½ cm thick) egg wash and bake at 160°C / 320°F for 1½ hrs.
7. Portion and serve.
Nutritional Analysis
Per portion (302g)
- Energy: 504 kcal / 2093 KJ
- Fat: 33.3g
- Saturates: 15.9g
- Protein: 20.0g
- Carbohydrate: 33.1g
- Sugars: 3.6g
- Fibre: 2.3g
- Sodium: 322mg
Per 100g
- Energy: 167 kcal / 694 KJ
- Fat: 11g
- Saturates: 5.3g
- Protein: 6.6g
- Carbohydrate: 11g
- Sugars: 1.2g
- Fibre: 0.8g
- Sodium: 107mg
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