This is an easy recipe, just perfect to prepare on a cold winter’s afternoon when comfort food is just what you need! You can make your own pastry or use ready made. I like to decorate the top with sheep cut-outs using a cookie cutter, then brush the pastry with beaten egg before baking to achieve a lovely golden glaze on the crust.

To make pastry :
Combine flour & salt, cut in shortening until the size of peas then stir in cold water and gather into a ball.

To make filling:
Fry the ground lamb and drain off fat. Add onions and garlic and fry 5 minutes. Add remaining ingredients and cook until thickened, then let cool.

To assemble :
Roll out 2/3 of pastry and place in bottom of lightly greased pie plate. Add filling then cover with remaining pastry. Bake at 425 degrees for 30-35 minutes. This recipe may be frozen after baking and then reheated.