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  • For: 4 Serves
  • Preparation: 30 min
  • Cooking: 1 h 30 min
  • Ready in: 2 h


  1. Put the flour in a sealed plastic bag and season with salt and pepper. Add the lamb and shake until covered.
  2. Put the lamb, carrots, onions, chicken stock, wine and Worcestershire sauce into a large pan.
  3. Heat to boiling point, then cover and simmer for 60 minutes or until the lamb is just tender.
  4. Preheat oven to 200 degrees Celsius.
  5. Place one-quarter of the lamb mixture into a large pie dish, then sprinkle over one-quarter of the parsley. Repeat the process three more times.
  6. Put one of the pastry sheets onto a surface sprinkled with flour and brush with cold water. Cover it with the second sheet.
  7. Roll out the pastry to cover the pie dish, overlapping by 1 cm.
  8. Cut out a strip of pastry approximately 1 cm wide and press it onto the dish’s rim. Brush with cold water.
  9. Cover the dish with the pastry and press down to seal. Trim the edges and press down with a fork.
  10. Create a steam hole in the top of the pastry.
  11. Bake for 30 minutes or until the pastry becomes golden.