Ingredients

1 kg	diced lamb
1	brown onion
2 tsp	beef stock powder
	boling water
2 tbsp	tomato paste
	rosemary &/or thyme
2	garlic cloves
2 tbsp	plain flour
	pepper

Equipment

• piemaker or oven
• heavy based pan

Method

1. finely chop the onion and garlic and saute in olive oil on low heat
2. put the lamb and flour in a bag or box and shake to coat lamb in flour
3. add lamb to onion and increase heat to high until lamb is browned
4. cover lamb with boiling water and bring to the boil
5. reduce heat, stir in stock powder and tomato paste
6. add herbs and pepper
7. cover and simmer at least 40 minutes but up to 2 hours is better until the lamb is shredded at the touch
8. line pie maker or pie dish with pastry
9. add fillng, cover with pastry and cook
10. pie maker takes about 6 minutes, oven about 40 minutes at 180C

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