1 1/2 lb. diced lamb shoulder (New Zealand grass-fed)
2 tbsp. butter
1 onion, finely chopped
2 sticks celery, chopped
1 red bell pepper, chopped
2 medium sweet potatoes, peeled and diced
4 cloves garlic, chopped roughly
3 tbsp. fresh rosemary, chopped
2 cups beef stock (Swanson)
1/2 cup tomato paste
zest of 1 lemon, plus 1 tbsp. lemon juice
2 anchovies, chopped (optional)
2 cups chopped spinach
3 tsp. cornstarch, mixed with 2 tbsp. water
salt and pepper, to taste

Preheat oven to 280°F on conventional bake.

Cut the lamb shoulder into large 2 to 2 1/2 inch chunks.

Heat a little oil in a large frying pan over a 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.

Reduce the heat to medium, add the butter and a splash of oil along with the onion, celery, red bell pepper and sweet potato. Cook, stirring, for about 10 minutes until everything is soft and starting to caramelize. Add the garlic and rosemary and cook for another couple of minutes.

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 (or 2 layers of tinfoil) and bake at 280°F for 3 1/2 to 4 hours.

Remove from the oven and let cool slightly. Stir in the spinach and corn starch mixture. Season with salt and pepper, to taste. Increase oven temperature to 425°F.

TO ASSEMBLE:

4 or 5 pre-rolled puff pastry sheets
1 egg beaten with 1 tablespoon milk

Line 4 to 6 greased small pie dishes (or one large dish) with pastry sheets. Add the filling, brush the bottom pastry edges with some of the egg, cover filling with a pastry lid and press to seal, trimming any excess pastry as necessary.

Brush the pastry top with egg and cut a couple of air holes.

Bake at 425°F in the lower half of the oven for 20 to 30 minutes, or until the pastry is dark golden brown and cooked through.

CROCK-POT OPTION:

You can make the filling in a Crock-Pot, on LOW for 8 hours or HIGH for 6 hours. If the sauce needs thickening at the end of cooking, simmer in a saucepan with 2 teaspoons of cornstarch and 1/4 cup water.

TIPS:

• You can make the filling in advance and keep it in the refrigerator for a few days until you need it.

• Make sure the pan is nice and hot when you sear the meat and don't overcrowd the pan, or it will stew rather than sear.

Makes 5 to 6 servings.

Submitted by: Sandrine M.