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| 1 x ca. 450 g | lamb minced |
| 1 x ca. 450 g | Boiled diced potato |
| 1 | Finely shredded leek |
| 1 | Carrot finely chopped |
| 1 | onion finely chopped |
| 1 x ca. 450 g | Shortcrust pastry |
| | salt |
| | pepper |
| | A little vegetable oil |
| 1 | Stock cube; (chicken or |
| | Vegetable) |
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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.
Carlton Food Network http://www. Cfn. Co. Uk/
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