Maple Lamb Pie

• 3 tbsp olive oil
• 500g diced lamb
• 1 red onion, chopped
• 1 glass red wine
• 3 tbsp pure maple syrup (preferably dark syrup for its robust taste)
• 4 garlic cloves, thinly sliced
• 500g potatoes, peeled, cubed
• 2 carrots, peeled, sliced
• 3 tbsp tomato paste
• 4 tbsp gravy powder
• 1 beef stock cube
• 4 cups water
• 2 tbsp Worcestershire sauce
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp cornflour
• 1 puff pastry sheet, ready rolled
• 1 egg, lightly beaten
• Salt and pepper, to season

To make the filling

1. Heat 1 tbsp oil in a large saucepan over medium-high heat.
2. Add the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate.
3. Heat the remaining 2 tbsp of oil in a pan over medium-high heat.
4. Add the chopped onion and garlic. Cook for 3 minutes or until soft.
5. Add the potatoes, carrots, rosemary and thyme. Cook for 5 minutes or until browned.
6. Add the wine, maple syrup, tomato paste and gravy powder.
7. Return lamb to pan then add stock cube, water and Worcestershire sauce. Increase heat to high. Bring to the boil then reduce to a simmer, covered, and stir occasionally for 2 hours or until the lamb is tender. Season with salt and pepper to taste.
8. Combine cornflour and 2 tablespoons of cold water. Add to the mixture. Simmer for 1 minute. Remove from heat and cool.

For the easy version

1. Preheat oven 180°C.
2. Grease a 4 to 5cm deep, 20cm (base) pie dishes.
3. Pour the lamb mixture into the dish the line the puff pastry on the top.
4. Brush the pastry with the beaten egg then bake for 20 minutes.

For the hard version

1. Preheat oven 180°C.
2. Place one circle of puff pastry dough on a baking sheet lined with parchment paper.
3. Spread the lamb filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling.
4. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well.
5. Using the back of a table knife, scallop the edges by pushing into the dough (about ¼- to ½-inch deep) every ½ inch or so.
6. Refrigerate for at least 30 minutes.
7. Bake for 40 minutes.