300g shortcrust pastry
2 egg yolks mixed with 1 tbsp cold water

Filling

500g minced lamb
4 tbsp vegetable oil
sea salt and black pepper
A pinch of dried thyme
100g each of potatoes, carrots, swede and parsnips, peeled and diced
200g onions, peeled and finely diced
20g unsalted butter
Two garlic cloves, peeled and chopped
8g plain flour
600ml chicken stock

1) Place a large non-stick frying pan on a high heat and add the oil. When home, slowly add the mince. Add a pinch of salt, a pinch of thyme and pepper and cook until golden brown, about four to five minutes. Stir to brown on all sides, Turn the heat off and pour the meat into a colander with a bowl underneath to catch any excess oil.

2) Return the oil to the frying pan, turn the heat to medium. Add the diced potato and cook for three minutes and then add the rest of the vegetables, apart from the onion, along with more salt and pepper. Cook for five minutes until nearly golden, stir so the vegetables don't catch. Turn the heat off and drain the vegetables in the colander as above. Mix with the mince.

3) Turn the heat up to medium and return any oil to the pan along with the butter. When it has melted, add the onion and cook slowly for three to four minutes, then add the garlic. At this point, stir in the mince and vegetables.

4) Add the flour and cook for a minute then add the stock a little at a time, stirring. Turn the heat up, bring to a boil then simmer for 10 minutes, stirring now and again, then chill.

5) Meanwhile, preheat the oven to 200C/Gas 6. Grease and flour a 20cm pie tin.

6) Roll out the pastry and line the tin, fill with the filling and top with a pastry lid. Crime to seal and make a couple of little holes in the middle. Egg-wash the top of the pie and then bake in the preheated oven for 30 minutes.