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Suggest a better descriptionUse 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. 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 6 servings | ||
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Calories: 554 | ||
Calories from Fat: 331 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.7g | 49 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 54.5mg | 17 % | |
Sodium 379.8mg | 13 % | |
Potassium 247.7mg | 7 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 38.7g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 554
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