Individual potato and lamb pies

Ingredients

1 tbsp olive oil
1kg lamb neck, cubed
1 large onion, sliced
3 carrots, thickly sliced
2 garlic cloves, finely chopped
2 tbsp plain flour
500ml lamb stock, hot
1 tbsp Worcestershire sauce, or to taste
2 fresh rosemary sprigs, leaves finely chopped
500g waxy potatoes, thinly sliced
30g butter

Ingredients

1 tbsp olive oil
1kg lamb neck, cubed
1 large onion, sliced
3 carrots, thickly sliced
2 garlic cloves, finely chopped
2 tbsp plain flour
500ml lamb stock, hot
1 tbsp Worcestershire sauce, or to taste
2 fresh rosemary sprigs, leaves finely chopped
500g waxy potatoes, thinly sliced
30g butter

Method

Preheat the oven to 190°C/fan170°C/gas 5. Heat the oil in a large, heavy-based casserole, season the lamb and fry, in batches, over a high heat until golden brown. Remove with a slotted spoon.
Turn the heat to medium, add the onion and carrots and fry for 5 minutes. Add the garlic and fry for another minute. Stir in the flour and cook for 1 minute more, then return the lamb to the pan with the stock, Worcestershire sauce and rosemary. Season and bring to the boil. Cover with a lid, turn the heat to low and simmer for 30 minutes until the lamb is tender.
Divide the lamb mixture between 6 individual pie dishes, cover with the potatoes and dot with butter. Season well, cover the dishes with foil and bake for 20 minutes, then turn the oven up to 200°C/fan180°C/gas 6, remove the foil and bake for another 25 minutes until golden brown.
Cool, cover with cling film and foil, and freeze for up to 3 months.
Remove the cling film and foil, then defrost fully. Preheat the oven to 200°C/fan180°C/gas 6 and cook for 30 minutes, covered in foil, then for 5 minutes, uncovered, until bubbling-hot.

Method

Preheat the oven to 190°C/fan170°C/gas 5. Heat the oil in a large, heavy-based casserole, season the lamb and fry, in batches, over a high heat until golden brown. Remove with a slotted spoon.
Turn the heat to medium, add the onion and carrots and fry for 5 minutes. Add the garlic and fry for another minute. Stir in the flour and cook for 1 minute more, then return the lamb to the pan with the stock, Worcestershire sauce and rosemary. Season and bring to the boil. Cover with a lid, turn the heat to low and simmer for 30 minutes until the lamb is tender.
Divide the lamb mixture between 6 individual pie dishes, cover with the potatoes and dot with butter. Season well, cover the dishes with foil and bake for 20 minutes, then turn the oven up to 200°C/fan180°C/gas 6, remove the foil and bake for another 25 minutes until golden brown.
Cool, cover with cling film and foil, and freeze for up to 3 months.
Remove the cling film and foil, then defrost fully. Preheat the oven to 200°C/fan180°C/gas 6 and cook for 30 minutes, covered in foil, then for 5 minutes, uncovered, until bubbling-hot.

delicious. tips

You can also make this in a large, shallow ovenproof dish. Bake, covered in foil, for 30 minutes, then remove the foil and bake for 20 minutes more. Freeze and reheat as in step 5.

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