2 tablespoons olive oil
500g Prime Dorper Lamb shoulder, cut into 2 cm cubes
2 medium brown onions, coarsely chopped
2 cloves garlic, crushed
1 tablespoon tomato paste
1⁄2 cup dry red wine
3 small parsnips, chopped
1 tablespoon fresh rosemary leaves
2 cups beef stock
Salt and freshly ground black pepper Fresh rosemary and parsley leaves
1 egg, beaten
3 cups plain flour
250g cold butter, coarsely chopped
2 egg yolks
1⁄4 cup cold water
Heat half the oil in a large saucepan and cook lamb until browned. Remove lamb from pan. Heat remaining oil in the same pan, add onion and garlic and cook, stirring, until onion is soft.
Add tomato paste and cook, stirring, for 1 minute. Add wine and bring to the boil. Stir parsnip, rosemary, stock and lamb into onion mixture. Bring to the boil then simmer over a low heat, uncovered, for 45 minutes or until lamb is tender and mixture thickened. Season with salt and pepper and cool.
Pastry: Process flour and butter until crumbly, add egg yolks and water and pulse until mixture just comes together. Knead pastry gently on a lightly floured surface until smooth. Press flat into a round, wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 200°C / 180°C fan forced. Grease 6 pie tins (7.5cm base, 11cm top). Divide pastry in half, divide one half into 6 even pieces. Roll each piece of pastry on a well-floured surface until large enough to line the tins. Ease six rounds into pie tins and press pastry into sides. Trim edge, cover pastry with foil and fill with dried beans or rice, and arrange tins on tray. Bake for 15 minutes, remove foil and beans and bake for a further 5 minutes or until pastry is lightly browned. Cool for 10 minutes.
Divide remaining pastry into 6 equal portions. Roll each portion on a floured surface into small rounds and arrange fresh rosemary and parsley on top. Gently roll the pin over the dough, pressing the herbs in and rolling out the dough until large enough to cover tops of pie tins.
Divide lamb mixture among pastry cases and top each with herbed pastry. Press pastry top firmly onto the pie base and trim edges. Brush herbed pastry with egg and bake for 25 minutes or until pastry is golden brown.
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