| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Rustie’s, Real, Cooks | 6 | servings | |
INGREDIENTS
| 1 | lb | Minced lamb |
| 1 | lb | Boiled diced potato |
| 1 | Finely shredded leek | |
| 1 | Finely chopped carrot | |
| 1 | Finely chopped onion | |
| 1 | lb | Shortcrust pastry |
| Salt and pepper to taste | ||
| A little vegetable oil | ||
| 1 | Stock cube; (chicken or | |
| ; vegetable) |
INSTRUCTIONS
Use a pan with an airtight lid. Put a little oil and seasoning along with the carrot, onion and leek, saut. this then place lid firmly, lower heat to allow cooking . Add to diced potatoes last. Do the same to the lamb, adding pre-mixed stock, seal lid to cook. In an ovenproof dish, first put a layer of the cooked vegetables, then a layer of the lamb, first straining any excess fatty liquid, build this up to fill. Cut pastry to size, glaze with a beaten egg if a crispy finish is preferred. Cook for 30 to 35 minutes or until golden. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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