Ingredients:
500 – 750g lamb, diced
1 large onion, pre-cooked
3 gloves garlic, crushed
1/2 cup plain flour
2 tablespoons rice bran oil (or similar)
1 large carrot, chopped into halves then one 1/2 grated & the other 1/2 chopped
1 large stick celery, chopped
1 leek, finely sliced
1 large potato, peeled and diced
1 handful herbs to taste (we used rosemary and parsley here)
2 tablespoons worscestershire sauce
1 beef oxo stock cube
1 cup water
1 cup red wine
4 bay leaves
1 teaspoon cumin
1 tablespoon salt
1/2 tablespoon pepper
4-6 sheets puff pastry

Method:
Pour flour into a snap lock bag. Toss lamb in flour until evenly coated. Heat oil in a fry pan and brown off lamb. Set aside. Add a little bit more oil to the pan and fry off onions until translucent. Deglaze pan with wine, oxo cube and water. Add the reduction, lamb and onions to a pressure cooker (or large pot). Add the vegetables and worscestershire sauce. Simmer uncovered for 20 minutes. Add the salt & pepper, cumin and herbs. Put the lid on and cook over low heat for an hour and a half (or if using a pressure cooker cook for 1 hour after the steam valve releases).

Grease 4 pie tins and line with your pastry of choice (I prefer all puff for a lighter pie). Once the pie mixture has cooled to room temp (you can speed this process up by chilling it down in the fridge) remove the bay leaves and spoon it into the pie tins, brush the edges of the pie base with an egg wash and pop the lid on. Seal the edges with a fork or crimp them with your fingers. Brush the top with the egg wash.

Pre-heat a fan forced oven to 200 degrees celcius. While you’re waiting for the oven to come to temperature, chill the pies in the fridge until they’re ready to go in the oven. Cook for 25 minutes or until golden brown.