Shortcrust Pastry:

1. Sift the plain flour into a the bowl of a stand mixer or food processor.

2. Add the diced butter and mix or pulse until the mixture resembles fine crumbs.

3. Gradually add the cold water until the mixture comes together and forms a dough.

4. Tip the mixture onto a surface and gently bring it together with your hands, then shape into a disc. Wrap in clingfilm and chill for 30 minutes.

Pie-Filling & Assembly:

1. Heat a tablespoon of olive oil in a pan with a little butter. Brown the lamb, remove and set aside.

2. Add the onion and garlic, cook for a few minutes then add the potatoes and carrots.

3. Cook stirring for a few minutes then add the tomato paste, lamb with juices, rosemary, beef stock and Worcestershire sauce. Season with salt & pepper.

4. Cover and simmer for 1 ½ hours or until lamb is tender. When ready add defrosted peas and enough cornflour mixed with a little water to thicken the sauce.

5. Leave to cool before adding to your pastry pie dish.

6. Butter grease a springform pan. Lay the pastry and add the lamb filling. Top with a sheet of pastry, lay the slices of cheese and cover with another sheet of pastry.

7. Being that I had to put the pastry handles on I turned the edges of the pastry round towards the tin.

8. If you are not going to decorate the top, roll the edges of the pastry and tuck in towards the middle of the pie.

9. Brush the top with beaten egg and bake in oven 190C/375F for approximately 1 hour or until pie is cooked and pastry is golden on top.

10. Enjoy!