- Preheat oven to 220 degrees, then place lamb on a tray and cover with salt, pepper, and a little olive oil.
- Cook at 220 until a nice golden colour.
- Take it out, pour water into the tray, and cover. Reduce the temperature to 120, cover the tray with tinfoil, and cook 2-3 hours.
- Dice shallot and chop garlic very finely, and sweat in a pan. Add diced carrot and parsnip and mix.
- When veg have a nice golden colour, add a splash of white wine, and the cooking stock from the lamb tray. Bring to the boil and reduce slightly.
- Dice the lamb nice and small, and add to the pan. Mix altogether, and add some chopped fresh wild garlic leaves.
For the pie
I used shop-bought puff pastry, and it worked perfectly. You can do it two ways.
Less work is to place your pie mix into a dish, and place a sheet of puff pastry on top. Place into the oven until the pastry is golden.
Or
Butter a pie dish and place the pastry inside. Using 2/3 sheets of cling film- place on top of puff pastry and some blind baking beans/ or rice. Bake the pastry blind for 10-12 minutes at 180 degrees.
Take out the beans and egg wash the pastry, and place it back into the oven for 4-5 minutes.
Take out and place your lamb mix inside. Add your disc of cooked puff pastry on top and serve.
