700g boned shoulder of lamb
2 tablespoons of plain flour
1 onion (diced)
125g mushrooms (sliced)
25g butter
2 tablespoons oil
1 large carrot (grated)
2 tablespoons parsley (chopped)
1 sheet of frozen shortcrust pastry
1 egg
salt and pepper
2 stock cubes (1 beef, 1 chicken)
400ml (1/2 cup) water
dissolve stock cubes in water and stir well!
Dice meat into 2cm (1 inch) cubes, heat butter and oil in frying pan and brown meat on all sides. Add onion, mushrooms and carrot and cook for 5 minutes. Stir in prepared stock and add salt and pepper. Cover and simmer gently for 10 minutes. Pre heat oven to 200c (400f). Place meat mixture in a pie dish and sprinkle with parsley. Place pastry over the top and pinch edges firmly, brush lightly with beaten egg and bake for 40-45 minutes until golden brown. Serve hot with veges of your choice! (jacket potatoes and peas or beans) go great with this meal !
Serves 4