制作步骤

• 1 - Prepare the Lamb Filling:
  Heat butter in a large pan over medium heat. Add lamb chunks and brown on all sides. Remove lamb and set aside. In the same pan, sauté onions, garlic, and carrots until soft.
• 2 - Build the Filling:
  Return lamb to the pan. Sprinkle flour over lamb and vegetables, stirring for 2 minutes to cook flour. Slowly stir in red wine if using, followed by beef stock. Add salt, pepper, and roughly chopped wild herbs. Simmer gently for 40 minutes until meat is tender and sauce thick.
• 3 - Preheat the Oven:
  Preheat oven to 190°C (375°F).
• 4 - Prepare the Pie Base:
  Roll out two-thirds of the shortcrust pastry on a lightly floured surface. Line a 23cm (9 inch) pie dish with the base pastry and trim edges.
• 5 - Fill and Seal the Pie:
  Pour the lamb and wild herb filling into the pie base. Roll out the remaining pastry for the lid. Place it over filling and press edges to seal. Trim excess pastry and crimp edges decoratively. Cut a small slit in the top to release steam. Brush with beaten egg for a golden finish.
• 6 - Bake the Pie:
  Place pie on a baking tray and bake in the preheated oven for 45-50 minutes or until pastry is golden brown and crisp.
• 7 - Rest and Serve:
  Allow the pie to rest for 10 minutes before slicing and serving to let juices settle.