Please Note Nutritional information is provided as a guide only and may not be accurate.
- Pour the flour into a zip lock bag and season well with salt and pepper.
- Put the lamb in and shake it until all the lamb is coated with the floured seasoning.
- Place the lamb, onions, carrots, stock, wine and Worcestershire sauce into a large, heavy based pan.
- Heat until just boiling then cover and simmer gently for 50-60 minutes, or until the meat is tender.
- Preheat the oven to 200 degrees.
- Put a quarter of the lamb mixture into a 1 litre pie dish.
- Sprinkle over a a quarter of the chopped parsley.
- Repeat the layering three more times with the lamb mixture and parsley.
- Place one pastry sheet on a floured surface and brush lightly with cold water and cover with the second pastry sheet.
- Roll out the layered pastry large enough to cover the pie dish with a 1 cm over lap.
- Cut out a 1 cm wide strip of pastry and press onto the rim of the pie dish. Brush with cold water.
- Cover the dish with the pastry and press down firmly to seal. Trim, flake and flute the edge.
- Cut the pastry trimmings into leaf shapes.
- Brush with the pastry with egg and stick the leaves on the on the pie.
- Pierce a steam hole in the top.
- Bake for 30 minutes, or until pastry is golden