4 Serves
124 Mins
Lightly coat the lamb stew meat with all-purpose flour in a bowl.
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AmericanVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
15 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
300 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
763 mg / 1,250 mgPotassium
1250 mg / 4,700 mgSodium
1800 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
77 µg / 55 µgFiber
3 g / 28 gSugar
13 g / 50 gSaturated Fat
19 g / 20 gCholesterol
1796 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Heat vegetable oil in a large saucepan over medium-high heat. Add the onion and floured lamb, browning them evenly.
Season the mixture with salt and pepper, then stir in the carrots and lamb stock. Bring to a boil, then cover and simmer for 60 minutes until the meat is tender.
Preheat your oven to 180°C. Stir the drained potato cubes into the lamb mixture.
Transfer the mixture into a pie dish and cover with the shortcrust pastry. Cut three small slits in the top to allow steam to escape.
Brush the pastry with beaten egg and bake for 40 minutes until golden brown.
9
g61
g17
g
American