• Serves: 6
• Preparation time: 10 minutes
• Cooking time: Approx 2½ hours

Ingredients

• 1kg (2¼lb) cubed leg lamb, about 2cm (¾") pieces
• 45ml (3tbsp) plain flour
• 25g (1oz) Country Life British Unsalted Butter
• 30ml (2tbsp) vegetable oil
• 2 rosemary sprigs
• 600ml (1pt) lamb stock
• 3 leeks, thickly sliced
• 400g (14oz) potatoes, peeled and cut into rough 2–3cm chunks

Rosemary pastry:

• 250g (9oz) plain flour
• 150g (5oz) Country Life Unsalted British butter, diced
• 30ml (2tbsp) freshly chopped rosemary
• 30-45ml (2-3 tbsp) cold water
• 1 egg, beaten

Method

1. Season the pieces of lamb and dust with the flour. Heat the oil and Country Life butter in a heavy-bottomed saucepan and fry the pieces of lamb and one of the leeks in batches, for 3–4 minutes each. Add the rosemary and stock, bring to the boil, cover and simmer gently for 1½ hours until the lamb is soft and tender. Add the remaining leeks and the potatoes, simmer uncovered for about 15 minutes until the potatoes are cooked and the sauce has thickened. Remove from the heat and season to taste. Leave to cool.
2. Make the pastry, place the flour, Country Life butter and rosemary in a food processor and process until the mixture resembles fine breadcrumbs. While the processor is still running add enough water to form a smooth dough. Wrap in cling film and chill until ready to use.
3. Preheat the oven to 180°C, 350ºF, gas mark 4. When the lamb mixture is cool, transfer it to a 1.5–2 litre (2½-3½pt) pie dish. Place a pie funnel in the centre. Roll out the pastry, to make the lid to fit the dish, allowing an extra 2cm (¾") all the way round. Brush the rim of the dish, with some of the egg and lay the pastry over the dish, pressing it on with a fork. Cut a slit in the pastry, over the pie funnel, so the funnel pokes through, to let the steam out. Decorate with any scraps. Brush the top with the remaining egg. Bake for 40–45 minutes until golden. Serve with shredded cabbage.