Use a pan with an airtight lid. Put a little oil and seasoning along with the carrot, onion and leek, saute this then place lid firmly, lower heat to allow cooking . Add to diced potatoes last. Do the same to the lamb, adding pre-mixed stock, seal lid to cook.
2
In an ovenproof dish, first put a layer of the cooked vegetables, then a layer of the lamb, first straining any excess fatty liquid, build this up to fill. Cut pastry to size, glaze with a beaten egg if a crispy finish is preferred. Cook for 30 to 35 minutes or until golden.
