1/4 cup extra virgin olive oil
3 lbs. boneless lamb shoulder, trimmed of excess fat and cut into 1 1/2" cubes
5 cloves garlic, minced
2 large onions, coarsely chopped
1 bay leaf
3/4 tsp. thyme leaves
6 cups beef stock or low sodium beef broth
2 (10 oz.) pkgs. frozen artichoke hearts, thawed
1 (10 oz.) pkg. frozen peas, thawed
1 can (about 8 oz.) baby corn, drained or 1 (10 oz.) pkg. frozen baby corn, thawed
Salt and pepper, to taste
1 sheet (half a 17 1/4 oz. pkg.) frozen puff pastry
1 egg

Heat oil in a 6 to 8 quart pan over medium heat. Add lamb, about a fourth at a time, and cook, turning often, until browned on all sides. Lift meat from pan and set aside.

Add sausage, garlic, and onions to drippings in pan; cook, stirring occasionally, until onions are soft and sausage slices are browned, about 10 minutes.

Return lamb and any accumulated juices to pan along with bay leaf, thyme and stock. Bring to a boil over high heat; reduce heat, cover and simmer until lamb is very tender when pierced (1 1/4 to 1 1/2 hours).

Add artichokes, peas and corn to pan. Bring to a boil over high heat; reduce heat, cover and simmer until vegetables are heated through, about 5 minutes. Season to taste with salt and pepper. (At this point you may let soup cool, then cover and refrigerate until next day.)

About an hour before serving, remove puff pastry sheet from package and let stand at room temperature, uncovered for 20 minutes. Meanwhile, skim and discard fat from soup. Reheat to boiling.

Carefully unfold pastry; on a lightly floured board, evenly roll into a sheet that's at least 1 1/2" larger on all sides than a 4 to 5 quart oven proof casserole. With a sharp knife, cut pastry into shape of casserole, leaving 1 1/2" overhang on all sides. Beat egg; with a pastry brush, spread a 1" band of egg around edges of dough.

Transfer soup into casserole. Carefully lift pastry with both hands and place, egg side down, on casserole (don't let pastry touch hot soup). Press pastry firmly against rim and sides of casserole.

Set casserole on lowest rack in a 400°F oven and bake until pastry is puffy and browned, 30 to 35 minutes.

To serve, cut pastry into pie shaped sections and place a section in each bowl. Ladle soup into bowl. Makes about 8 servings.