Ingredients:
500g lamb shoulder, diced
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup peas
1 cup beef or lamb stock
1 Tbsp tomato paste
1 tsp rosemary
1 tsp thyme
Salt and pepper to taste
2 sheets puff pastry
1 egg, beaten (for egg wash)
I Rosemary sprig, for garnish
METHOD:
Preheat the oven to 190°C.
In a large pan, heat the olive oil over medium heat. Add the lamb and brown on all sides. Remove and set aside.
In the same pan, add the onion and garlic, and cook until softened.
Add the carrots and celery and cook for a few mins.
Return the lamb to the pan and stir in the tomato paste, rosemary, and thyme.
Pour in the stock and bring to a boil. Reduce heat and simmer for 30-40 mins, until the lamb is tender and the sauce has thickened.
Stir in the peas and season with salt and pepper.
Roll out one sheet of puff pastry and line the bottom of a pie dish.
Pour the lamb mixture into the pie dish.
Roll out the second sheet of puff pastry and place it over the top of the pie. Seal the edges and cut a few slits in the top to allow steam to escape.
Brush the top with the beaten egg. Bake in the preheated oven for 25-30 mins, until the pastry is golden, and the filling is bubbling.
Serve with your favourite veges or salad.