Lyndey Milan's Lamb Pie

Method

1. Bring wine, Malmsey and bouquet garni to the boil in a medium saucepan, reduce heat, simmer for 10 mins or until reduced to 300ml. Allow to cool then pour over the meat and leave to marinate for 1 hour. (You can do this up to 24 hours prior, in which case cover and place in fridge as soon as it's cool.) Drain well, reserve marinade.
2. Preheat oven to 150ºC (130ºC fan forced). Melt ½ tablespoon of butter and oil in a large frying pan and cook onions over medium heat, stirring frequently until soft and just golden brown. Remove from the pan with a slotted spoon and reserve in a large bowl.
3. Dust lamb with seasoned flour. Add ½ tablespoon butter and oil to the pan and add the meat. Brown on all sides, stirring frequently. Remove from the pan with slotted spoon and add to the onions.
4. Add remaining butter and oil to the pan and cook carrot and celery for a couple of minutes, then add mushrooms and cook, stirring frequently, until vegetables are golden. Add garlic for last minute or two. Remove and add to the onions and lamb. Add marinade and bring to the boil for one minute. Add tomato paste and stock. Strain over lamb mixture and mix well.
5. Cover and cook in the oven for around 1¼ - 1½ hours or until tender, stirring halfway. Taste a piece of lamb and if not tender enough cook for longer. Remove and increase oven heat to 200˚C (180˚C fan-forced).
6. Meanwhile, lightly grease and line a 24cm pie dish with shortcrust pastry, prick all over and freeze for 15 minutes or more. Place in oven and cook until lightly golden, approx. 20 minutes. Shield the edge with foil if it begins to brown too much. Remove, increase the temperature to 220˚C (200˚C fan). Place lamb mixture in pastry case.
7. Brush the edge of the cooked pastry with egg wash and place puff pastry over the pie. Cut a hole in the middle to allow the steam to escape. Brush with egg wash. Put into oven and cook until the top of the pie is puffed up and golden, approx. 20-25 minutes.