Lamb and leek pie

Method

Heat oil and butter in a large casserole, season the lamb and brown it thoroughly in batches, then set aside. Cook the onion and carrot until softened, dust with flour and stir well, then return the lamb to the pan. Add the stock, thyme and bay leaf, bring to a simmer and cook gently for 45 minutes until the lamb is tender. Stir in the leeks and potatoes, season to taste and simmer for a further 20 minutes until the vegetables are cooked. Allow the filling to cool completely, then transfer to a 1.5-litre pie dish. Roll out the pastry to fit the dish, place over the filling, trim the edges and brush with beaten egg. Bake at 200C for 25-30 minutes until the pastry is golden brown.