Ingredients

•   best end of neck of lamb, cut into small pieces
•   shortcrust pastry
•   carrots, finely chopped
•   salt and pepper
• a lot parsley, chopped
•   egg, beaten, for glazing
•   stock
• a little gelatine, dissolved

Method

1. Cut best end of neck of lamb into small pieces and cook the meat.
2. Line a square pie dish (with 1½" sides) with shortcrust pastry. Put in the fridge for 30 minutes while cooking the meat.
3. Cool the meat and place over the pastry.
4. Cover with finely chopped carrots, salt and pepper, and a lot of chopped parsley.
5. Add a pastry lid, press the edges with a fork. Glaze with egg and cut a cross in the middle, folding the edges back to make a hole for later.
6. Bake at the top of a hot oven (Gas Mark 7) for 30–40 minutes until golden brown.
7. When out of the oven, pour stock — if possible with a little dissolved gelatine — through the hole and leave to cool before serving.

Notes