Serves 4-6
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For the pie:

To serve:

  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
  2. Heat one tablespoon of the olive oil in a large saucepan over a medium heat and cook the shallots for 4-5 minutes until golden. Transfer to a plate and set aside.
  3. Heat the remaining oil in the same pot over a medium-high heat. Working in batches to avoid crowding the pan, cook the lamb until golden brown on all sides.
  4. Return all of the lamb into the pot. Sprinkle over the flour and cook for 1-2 minutes. Season with salt and pepper.
  5. Stir in the red wine, scraping the sticky bits from the bottom of the pan using a wooden spoon. Add the beef stock and tomato purée. Bring to the boil, then turn down the heat and simmer gently for one hour.
  6. Add the carrots and fried shallots to the pot and cook for a further 20-30 minutes until the meat is very tender and the carrots are just cooked. Allow to cool.
  7. Once cooled, transfer the mixture into a pie dish. Unroll the pastry over the top and trim away the excess pastry.
  8. Crimp the edges of the pastry and add a small hole in the centre of the pastry so that steam can escape.
  9. Brush the pastry with the beaten egg. Bake for 40-45 minutes until the filling is piping hot throughout and the pastry is golden on top.
  10. Serve with mashed potatoes and your favourite green vegetables.

Nutrition Facts

Per Serving: 697kcals, 33.4g fat (5.4g saturated), 34.3g carbs (2.4g sugars), 52.6g protein, 1.5g fibre, 0.467g sodium