Ingredients

500 g boneless lamb pieces, diced
2 Tbsp Oil
1 Tbsp Seven Colours Grill Seasoning^™
1 Onion, thinly sliced
2 Carrots, peeled and sliced
2 sprigs of fresh Thyme
1 sprig fresh Rosemary
1 Tbsp Garlic
1 Tbsp Tomato paste
500 ml Beef stock
1 large Potato, peeled and cubed
¼ cup fresh Parsley
1 Tbsp Cornstarch
2 Tbsp Worcestershire sauce
1 tsp black Pepper
400 g Puff pastry, store bought
1 Egg, beaten

Method

Mix the lamb, 1 Tbsp oil and Seven Colours Grill Seasoning^™ in a bowl.
Fry the lamb in a pot over a high heat until nicely browned.
Add diced onions, carrots, thyme and rosemary to the same pot. Sauté until onions are translucent.
Add garlic and sauté for 30 seconds.
Add tomato paste with 400 ml beef stock and cook for 45 minutes.
Add potatoes and parsley and cook for a further 30 minutes.
Mix cornstarch with 100 ml beef stock and Worcestershire sauce and add to the pot with the black pepper.
Cook until the sauce has reduced by half, and meat and potatoes are soft.
Allow to cool completely.
For the pie, roll out the pastry and cut out individual round pieces.
Top the pastry with the lamb stew, leaving an edge all around.
Cover with another piece of pastry the same size, press edges together with a fork and lightly brush with egg.
Make a small incision at the top of the pies and bake in a preheated oven at 200 degrees for 30 minutes.
Remove from the oven and enjoy!