When topping the pie with its pastry lid, make sure the lamb mixture and the pastry lid don't meet, otherwise instead of nice crispy, flakey pastry, it'll be soggy.
Preparation time: 60 minutes
Cooking time: 180 minutes
Serves: 4 people
1 - Fresh Egg
steamed, to serve
1 - Onion
250gSuperValu Button Mushrooms
1kgSuperValu Diced Lamb
1tbspSuperValu Fresh Rosemary
1sprigSuperValu Fresh Rosemary
2tbspSuperValu Tomato Purée
Heat 1/3 of the oil in a large heavy-based saucepan over medium-high heat.
Season the lamb with salt and pepper. Cook half the lamb, turning occasionally, for 3-4 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining lamb.
Heat remaining oil in the pan. Cook the onion, garlic and mushroom for 4 minutes until soft. Increase heat to high. Stir in the tomatoes, stock, wine, tomato paste and chopped rosemary. Cover. Bring to the boil.
Reduce heat to medium-low. Return lamb to pan. Cover and cook for 1 hour. Uncover and cook for a further 30 minutes or until lamb is tender and the sauce thickens.
Set aside for 1 hour to cool slightly. Transfer to a bowl. Cover with plastic wrap. Place in the fridge for 1-2 hours to cool completely.
Preheat the oven to 200ºC. Brush a pie dish with oil. Spoon lamb mixture into dish. Top with the pastry. Trim excess.
Use a fork to press the edge to seal and decorate. Brush the pie with egg. Cut a cross in the top of the pastry. Decorate with a rosemary sprig.
Bake for 40-45 minutes or until puffed and golden. Serve with steamed green beans & Garlic mash.