Step 2

Heat a dash of vegetable oil in a large saucepan. Fry the onion and coated lamb until lightly browned. Season with salt and pepper.

Step 3

Add the carrots and stock. Season to taste, bring to the boil, cover and reduce to a simmer. Cook for at least 1 hour until the lamb is tender.

Step 4

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

Step 5

Stir the drained parboiled potato cubes into the lamb mixture. Transfer to a pie dish or casserole.

Step 6

Cover with the shortcrust pastry and make three slits in the top to release steam. Brush with beaten egg.

Step 7

Bake for about 40 minutes until the pastry is golden brown.