lamb "shiraz" pie

serves 4-6

Ingredients

800g diced lamb
3 tbsp plain flour

3 tbsp olive oil

2 leeks, trimmed and sliced
2 carrots, peeled and diced
2 potatoes, diced
2 zucchini, diced
200ml grape or cranberry juice
1 tbsp chopped rosemary
2 tbsp tomato paste
400g canned chopped tomatoes
2 bay leaves
sea salt and pepper
500ml water or stock
2 sheets puff pastry, thawed
butter for pie dish

Method

1. Heat oven to 160C.
2. Toss lamb flour until well-coated. 
3. Heat two tablespoons of oil in a heatproof casserole dish and brown the meat in batches. 
4. Remove the meat, add the remaining one tablespoon of oil and cook the leeks and carrots for five minutes.
5. Add the juice and rosemary, simmer for about 5mins, stirring occasionally. 
6. Return the lamb to the pan. Add the tomato paste, tomatoes, bay leaves, salt and pepper, and the water or stock, and bring to the boil, stirring. 
7. Cover tightly and bake in the oven for one hour and 45 mins or until the lamb is tender, then allow to cool.
8. Heat oven to 180C.
9. Lightly butter a 24cm wide, deep pie dish, and fill it with the lamb stew. Drape the pastry sheets over the pie dish, pinching together to join where necessary.
10. Double up the pastry to form a rim, and crimp it with your fingers. Slash the pastry once or twice with a knife, brush with the egg wash or milk
11. Bake for 30mons or until golden. 
12. Sprinkle some rosemary on top.