This pie uses the lamb from 4-5 shanks that have been slow-cooked in advance which gives a tender and soft texture with plenty of flavour. Cooking the lamb shanks slow in advance (red wine, stock, herbs) gives the richest flavour—perfect for next-day pies (see this recipe for cooking timings for lamb shanks).

If you don't have time to slow cook the shanks you can use any type of left over lamb or flash fry a loin or even use mince.

Ingredients:

• 1 sheet puff pastry
• 1 egg yolk, beaten (for glaze)
• 2 tbsp sunflower or rapeseed oil
• 4–5 lamb shanks, slow-cooked, meat picked from the bone 
• 2 onions, finely chopped
• 2 rosemary sprigs, leaves finely chopped
• 2 thyme sprigs
• 300ml white wine
• 1.5l chicken stock
• 25g butter
• 3 tbsp plain flour
• 250g frozen peas
• 5 spring onions, finely sliced
• small handful of fresh mint, roughly chopped

Method:

1. In a wide pan, warm the oil and gently sweat the onions with rosemary and thyme until soft and fragrant.
2. Stir in the butter and flour, cooking for 1–2 minutes to make a light roux.
3. Deglaze with the wine, scraping the pan, then slowly whisk in the stock. Simmer for 20–25 minutes until slightly thickened and glossy.
4. Fold through the lamb meat, peas, spring onions, and mint and season well. Let the filling cool completely.
5. Preheat oven to 200°c. Spoon the cooled lamb mixture into a deep pie dish. drape the puff pastry over, trimming edges neatly, and brush with egg yolk.
6. Bake 25–30 minutes until golden, puffed, and bubbling at the edges.
7. Serve with mash or minted new potatoes for a proper feast.