Categories: January

Ingredients

• 1.5kg diced lamb shoulder or leg of lamb
• 3 tbsp plain flour, seasoned
• 2 tbsp olive oil
• 175g chilled unsalted butter, diced
• 4 large onions, thinly sliced
• 2 garlic cloves, crushed
• 200ml red wine
• 300ml hot lamb or beef stock
• 2 bay leaves
• 2 sprigs fresh thyme
• 200g self-raising flour
• 200g mashed potato, cooled
• 1 medium egg, lightly beaten

Directions

1. The day before, preheat the oven to 140˚C/fan 120˚C/gas 1. Toss the lamb in the flour, shaking off the excess. Heat half the oil in a large casserole over a high heat. Brown the lamb in batches and set aside. Reduce the heat, add the remaining oil and 25g butter, then the onions and cook for 5 minutes. Add the garlic, cook for 1 minute, then add the lamb, wine, stock and herbs. Season, bring to the boil, cover and cook in the oven for 90 minutes until the lamb is tender. Cool, then put in a 1.5-litre pie dish. Chill overnight.

2. Meanwhile, make the pastry. Sift the flour with a pinch of salt in a large bowl. Using your fingertips, rub in the remaining butter until it resembles crumbs. Add the potato and bring together into a smooth ball. Wrap the pastry in cling film and chill overnight.

3. On the day, bring the lamb to room temperature. Skim off the fat and discard the herbs. Sit a pie funnel in the middle of the dish. Preheat the oven to 180˚C/fan 160˚C/gas 4. On a floured surface, roll out the pastry until bigger than the dish. Cut a 1cm-wide edge strip and press onto the rim of the dish. Brush with water and top with the pastry lid. Trim any excess and use to decorate the lid. Make a slit where the funnel is, eggwash and bake for 30 minutes, until golden.

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