Lamb And Celeriac Pot Pie - cooking recipe

Ingredients

2 3/4 lb diced lamb shoulder
1/2 cup all-purpose flour
2 tbsp olive oil
1 None large Spanish onion, chopped
1 None large carrot, chopped
1 1/2 lb celeriac, trimmed, coarsely chopped
1 2/3 cups low-sodium beef stock
2 tsp chopped fresh thyme leaves
2 tbsp chopped fresh flat-leaf parsley leaves
None None FOR THE SHORTCRUST PASTRY DOUGH
1 2/3 cups all-purpose flour
1/2 cup butter, chopped coarsely
1 None egg yolk
1 None large egg, lightly beaten, for egg wash

Preparation

Toss lamb in flour, shaking away excess. Heat oil in a large saucepan. Cook lamb, in batches, until browned. Remove from pan.
Add onion, carrot and celeriac to pan. Cook, stirring, for 5 mins. Return lamb to pan along with stock and herbs. Simmer, covered, for 2 hours, or until tender. Season to taste then cool.
Meanwhile, to make the shortcrust pastry dough, process flour and butter until mixture resembles coarse breadcrumbs. Add egg yolk and 1-2 tbsp ice water. Process until ingredients just come together. Turn out onto a lightly floured work surface and knead until smooth. Wrap in plastic wrap and chill for 1 hour.
Preheat oven to 350\u00b0F. Spoon lamb mixture into a large baking dish. Place on a baking tray.
Roll pastry dough out until large enough to cover top of dish. Brush edge of dish with egg wash then place pastry dough over filling. Trim edges, pinching in a decorative pattern. Brush top with egg wash and bake for 35 mins, or until golden brown.