Irish Stew Pie

Put seasoned flour in a bowl. Add lamb, making sure every piece of lamb is coated. Shake off excess flour as you transfer lamb to another bowl. Discard flour.

Preheat a large pot over high heat. Once pot is nice and hot, add vegetable oil, then add lamb one piece at a time, making sure each piece of lamb has its own space to fry in the pot (if you need to fry the lamb in multiple batches, that’s fine). Once lamb is browned all over, transfer to a bowl.

Turn heat in the pot down to medium heat, adding a touch more oil if needed. Add onions and carrots. Fry for a minute or two. Add the plain flour, then coat onions and carrots in the flour.

Add beef stock, water, seared lamb, potatoes, tomato paste, Worcestershire sauce, thyme and bay leaves. Bring mixture to a boil, then reduce heat to a simmer. Let mixture bubble away for about 20 minutes, stirring occasionally so mixture doesn’t stick and burn at the bottom.

Once you have a nice, thick stewy mixture, season filling to taste with salt and pepper. Add fresh mint and mix through.

Preheat oven to 180ºC (360ºF).

Whisk egg yolks and cream in a bowl.

Transfer filling to a pie dish and brush beaten egg and cream around the rim of pie dish.

Lightly dust a flat clean surface with extra flour, then place one sheet of puff pastry on surface. Place the other sheet directly on top, then dust pastry lightly again. Roll both sheets of pastry against one another until the pastry binds together and becomes as thin as one sheet.

Lay the puff pastry over the pie dish. Trim off any excess pastry hanging over the sides, then firmly push the edges of the pastry down on the rim of the pie dish so it sticks. If you want, you can use some of the excess pastry to create the shamrock symbol, egg wash it, then stick in on top of the pie. Egg wash all of the pastry on top so it comes out of the oven nice and golden brown.

Cook pie in the oven for 40–45 minutes, then serve.