Method

Place the diced lamb in a plastic bag with the seasoned flour and shake so the meat is coated well.

Heat a large frying pan until very hot, add the oil and butter and fry the lamb, and onion until all the pieces of lamb are browned. Don’t crowd the pan, cook in batches.  Transfer to a casserole dish and set aside.

Add the red wine and stock to the pan, bring to the boil, add the garlic, rosemary, Worcestershire sauce, mustard and redcurrant jelly and stir well.  Add a little seasoning and transfer to the casserole dish.

Stir all of the ingredients together, cover with a tight fighting lid and cook for an hour or an hour and a quarter, until just tender (If using a slow cooker, cook for about 7 hours).

Meanwhile prepare the pastry lids; on a floured surface, roll the pastry to a thickness of 1cm and cut out the individual pie dish shape, place on a greased baking sheet, brush with the beaten egg to glaze.  Preheat oven to 180°C/Gas 4. Bake for 10-15 minutes or until the pastry has risen and is golden brown.

Remove the casserole dish from the oven and check the seasoning, add the peas and lemon juice, stir well.  Place on the hob and bring to boil for around 3 minutes, remove from the heat.

If you are serving individual pies divide the lamb mixture between 4 x warmed pie dishes and keep warm.

When you are ready to serve, place the pastry lid on top of each of the pies.

Chef’s tip: Best served with a cold pint of beer!