800g Porky Down’s diced lamb shoulder
1 finely chopped onion
2 sticks of celery, chopped
1 chopped red capsicum
2 peeled and diced medium orange kumara
4 chopped cloves of garlic
3 tablespoons of chopped fresh rosemary
2 Beef stock cubes
100ml of tomato paste
Zest of a lemon
1 tablespoon of Lemon juice
2 chopped anchovies
2 cups of chopped spinach
3 teaspoons of cornflour mixed with 2 tablespoons of water
4-5 pre-rolled pastry sheets, 2 x 400g sheets
1 beaten egg with 1 tablespoon of milk
1. Preheat the oven to 140°C. Cut the lamb shoulder into large 5-6cm chunks. Heat a little oil in a large frying pan over high heat. When hot, season the lamb with salt and pepper, then fry in 2-3 batches until browned all over. Transfer to a casserole dish.
2. Reduce the heat to medium, add the butter and a splash of oil along with the onion, celery, capsicum and kumara. Cook, stirring, for about 10 minutes until everything is soft and starting to caramelise.
3. Add the garlic and rosemary and cook for another couple of minutes.
4. Add the stock, tomato paste, lemon juice and zest and anchovies (if using) and stir to combine. Pour over the lamb and mix gently to combine. Cover the dish with a lid and bake in the oven for 3½ – 4 hours.
5. Remove from the oven and let cool slightly. Stir through the spinach and cornflour mixture. Taste and season as required. Increase the oven temperature to 200°C fan bake (220°C conventional).
6. Line 4-6 greased small pie dishes with pastry. Add the filling, brush the bottom pastry edges with some of the egg, cover with a pastry lid and press to seal.
7. Brush the top of the pie with egg, and cut a couple of air holes.
8. Bake in the lower half of the oven for around 25 minutes, until the pastry is golden brown and cooked through.
9. Serve and enjoy!