Slow Roast Lamb Pie (6)

1.5 kg lamb shoulder
200ml dry white wine
400g tin chopped tomatoes
2 tbsp tomatoe puree
200ml lamb stock
pinch sugar
2 tsp red wine vinegar
150g black olives
handful parsley, chopped
375g puff pastry
1 egg, beaten

Paste:
5 garlic cloves, crushed
4 sprigs rosemary
1 red chilli, diced
handful parsley, chopped
olive oil

1. Preheat oven: 180, GM4, 160 fan
2. Whizz up paste ingredients
3. Rub over lamb
4. Cover with foil
5. Cook for 2.5 hours
6. Carve lamb into chunks
7. Skim off fat
8. Add remaining ingredients
9. Simmer for 10 mins
10. Add to pie dish
11. Cover with pastry
12. Bake 200, GM6 for 30 mins