Lamb and Potato pie

Dust the meat with Farine to lightly coat.

Chauffer enough Huile végétale in a large saucepan to fill the base, and Frire the Oignon and meat until lightly browned

Assaisonner with Sel and Poivre.

Ajouter the carrots, stock and more seasoning to taste.

Bring to the Bouillir, Couvrir and reduce the Chauffer to a Mijoter

Mijoter for at least an hour or until the meat is tender

Take your time cooking the meat, the longer you leave it to Cuire, the better the flavour will be.

Preheat the oven to 180C/350F/Gas 4.

Ajouter the drained Pomme de terre cubes to the Agneau.

Turn the mixture into a pie dish or casserole and Couvrir with the shortcrust pastry

Make three slits in the top of the pastry to release any Cuire à la vapeur while cooking.

Brush with beaten Œuf and Cuire au four for about 40 minutes, until the pastry is golden brown.