Step 1

Begin by preparing the ingredients: mince the garlic, slice the onion into wedges, and chop the carrot and lamb into bite-sized pieces. Transfer the lamb to a bowl, sprinkle over the plain flour, and toss until well coated.

Step 2

Heat olive oil in a large casserole pan over medium heat. Add the lamb and cook until lightly browned. Season with ½ tsp of salt and ¼ tsp of pepper. Once browned, remove the lamb from the dish and set it aside.

Step 3

In the same pan, add the red wine to deglaze, then add the onion, garlic, and carrot. Cook, stirring regularly for 5 minutes, or until the wine has reduced. Next, add the tomato paste and cook, stirring regularly, for 2-3 minutes, or until the tomato paste darkens in color. Finally, add the rosemary, bay leaves, lamb, and stock. Season again with salt and pepper as needed. Bring to a boil for a minute, then reduce to a low simmer for 2-2.5 hours, or until the lamb is tender. Meanwhile, preheat the oven grill to 200°C.

Step 4

At this stage, the sauce may be quite thin. Use a slotted spoon to transfer the lamb, carrots, and onions to a separate bowl. Increase the heat to medium-high and gradually add 2 tablespoons of corn flour, whisking constantly while adding. Continue whisking for 5 minutes, or until thickened. Remove from the heat and return the filling back to the pan, along with the peas.

Step 5

Place the two thawed pastry sheets over the casserole dish overlapping each other. If you prefer to use a separate pie dish, transfer the contents of the pan to the dish now, then cover with pastry. In a small bowl, whisk together the egg, a pinch of salt, and a teaspoon of water to create an egg wash. Brush the egg wash over the pastry for a golden finish. Transfer the dish to the oven and grill for 15 minutes, or until the pastry is golden and puffed. Once cooked, garnish with fresh rosemary leaves and a sprinkle of sea salt before serving.