250gshop bought short-crust pastry(recipe for homemade in post)
1egg, beaten
Instructions
Heat the oil in a large flameproof casserole dish and brown the lamb neck (you may need to do this in batches). Transfer the lamb to a plate. Reduce the heat, add the onions, and gently soften, adding a splash of oil if you need to. Add in the carrots, and rosemary and cook for another few minutes.Add the wine and bring to a simmer, scraping all the lamb bits off the bottom of the dish as you go – these will add lots of flavour. When the wine has boiled for 1 min, add the stock, return the lamb and any juices, and gently bring to a simmer. Cover with a tight-fitting lid, reduce the heat a little, and cook until the meat is very tender, approx 2-3 hrs.
Pastry: turn the oven on to 200C.Cut 2/3's of the pastry and on a flat service dusted with flour, roll out your pastry making sure it will cover a pie dish approx. 20cm and 5cm deep.Grease your pie dish with butter then gently lay your pastry into the dish, cut off any excess pastry but remembering pastry shrinks when baked. Using a fork, make a few holes in the base then put some baking paper over the pastry and add some baking beans. Bake for approx. 15 mins or until the base is starting to brown.
Approx. 10 mins before you're ready to make the pie, add the peas and mint to the lamb.Roll out the pastry lid ready to add over your pie dish.Using a spoon with holes, gently spoon the lamb mix into the baked pastry dish, then using a spoon add in as much of the lamb gravy as you can.Gently lay over the pastry lid crimping the sides and make 2 small cuts for steam to escape.Brush with the beaten egg and pop in the oven for 20 - 30 mins or until the lid is cooked and a nice golden brown.Serve.