Lamb and Potato Pie
Description
Actually, I don't cook lamb very often, because I rarely manage to make it tasty—probably I'm doing something wrong. But this simple recipe for a lamb and potato pie is a completely different story; it always turns out perfectly for me, and the meat comes out tender and juicy. I think the secret lies in the combination of ingredients, and also in the fact that broth is continuously poured into the pie during baking. Essentially, the lamb is stewing in the broth together with the potatoes, which is why it becomes so delicious. So I highly recommend this recipe. Although preparing lamb and potato pie at home will take some time and effort, it's absolutely worth it. The baked dish is ready. Serve it at the table.
Instructions
- 1
Step 1
First, we prepare the dough by sifting the flour into a bowl and rubbing it with butter until it resembles fine crumbs.
- 2
Step 2
Pour milk into the resulting mixture, add egg, sour cream, sugar, and salt.
- 3
Step 3
Thoroughly mix all the ingredients and knead a soft, elastic dough, then set it aside for now.
- 4
Step 4
Now you can prepare the filling. Thoroughly rinse the meat, trim off the fat, membranes, and tendons, then cut the lamb into small cubes. Peel the potatoes and cut them into cubes of the same size as the lamb. Finely chop the meat fat and also mince the onion. In a deep bowl, mix the lamb, fat, onion, and potatoes, then season the filling with salt and pepper to taste.
- 5
Step 5
Next, we take about 3/4 of the dough and roll it out into a sheet slightly larger than the bottom of the pan (mine is 24 cm). Place the dough into the greased pan, leaving edges around the sides, then evenly spread the prepared filling over the dough.
- 6
Step 6
Place small pieces of butter on the filling.
- 7
Step 7
Roll out the remaining dough and use it to cover the filling, tightly sealing the edges of the bottom and top layers together. Make a small round hole in the top of the pie and brush the surface with melted butter.
- 8
Step 8
Place the pie in a preheated oven at 220°C for half an hour. After that time, reduce the temperature to 180°C and bake the pie for another hour. During this time, every 20–30 minutes, pour meat broth into the hole on top of the pie.
- 9
Step 9
We cut the ready, aromatic pie into pieces and serve it at the table. Enjoy your meal, everyone!