Upstairs’ lamb pie

Lightly brown the meat in a little oil. Add the seasonings, onion and 500 ml (2 c) water and simmer slowly for about 30 minutes or until the meat is tender. Add the vegetables and simmer for about 20 minutes or until the vegetables are warmed through and done, but still slightly crisp. Blend the soup powder, cornflour and gravy thickener with the water and add. Season with sugar, lemon and salt and pepper to taste. Bring to the boil and simmer for about 5 minutes. Transfer the filling to a large ovenproof dish or small dishes and cool completely. Preheat the oven to 200 ºC, roll out the dough and place over the pie filling. Press the sides down, pierce the crust in one or two places to allow the steam to escape and brush with an egg and water mixture. Bake until the crust is nicely puffed out and golden brown and the pie is hot.
Makes a large pie.