Lamb pie

Ingredients

or the pastry;

350g flour

175g butter

1 egg, plus 2 tbsp cold water

12 shallots, peeled and halved if large

1 kg New Zealand Lamb; middle neck, shoulder or leg. Cut into approx 2cm pieces

4 tbsp plain flour

2 tbsp olive oil

4 fat garlic cloves, peeled and chopped

350ml red wine

A few sprigs of fresh rosemary

1 heaped tablespoon red currant jelly

500ml beef stock

1 dessert spoon tomato puree

200g chanteray carrots, chopped

1 egg , lightly whisked for glazing

Method

In a deep, roomy pan heat 1 tbsp of the oil and cook the shallots until golden, remove to a plate and set aside for later. Add the rest of the oil to the pan and brown the lamb in batches.

Add all the lamb back to the pan, sprinkle over the flour and cook for a minute or two. Stir in red wine, incorporating all the flour, then add the beef stock, tomato puree, and the redcurrant jelly. Bring to boil then simmer very, very gently, for approximately 1 hour, stirring often. (Alternatively cover and cook in the oven, 160C for 1 hour.)

Add the carrots and shallots to the pot and cook for a further 20- 30 minutes until the meat is really tender and the carrots just cooked. The sauce should be thick, rich and delicious, if it’s not boil it down a little more.

Meanwhile make the pastry; Rub the butter into the flour until it resembles fine breadcrumbs. Mix the egg with the water and gradually add until the dough comes together. The mix should come away from the sides of the bowl. If it doesn't just add a touch more water. Knead the dough into a ball and leave to rest in a cool place for 30 minutes.

Cut the dough roughly into two portions, one slightly larger than the other. On a floured work surface roll out the larger piece and use to line the pie dish. (25cm square, oval or similar with a rim). Trim the edges and moisten the rim with water. Spoon in the cooled filling.

Roll out the remaining pastry and using a rolling pin, drape over the top of the pie. Trim the edges and crimp to seal, or if you prefer a simpler finish use the tines of a fork. Make a small hole in the middle for the steam to escape and decorate the pie with the trimmings if you like. Now rest the pie for 30 minutes for the pastry to relax. (Alternatively cover and put in the fridge until ready to cook.)

Preheat oven to 180C, gas 4. Brush with egg wash, and bake in the oven for 40-45 minutes until piping hot and deep golden. Serve with mash and green veg of your choice.

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