Ingredients

• 1 1/2 pounds neck of lamb
• 4 ounces chopped onion
• Salt and freshly ground black pepper
• 1 pound short crust pastry
• 6 ounces sliced carrots
• 1 teaspoon chopped parsley
• Beaten egg to glaze

Instructions

1. Remove all bones from the lamb and dice the meat, set aside. Put the bones in a saucepan and add the onion, water to cover and season. Bring to a boil and simmer for 1 1/2 hours. Strain the stock and reserve.
2. Preheat the oven to 350 degrees F.
3. Line a pie dish with half of the pastry. Put in diced lamb, carrots and parsley and season. Cover with the remaining pastry, and seal and flute the edge. Make a small hole in the center of the pastry lid and brush with beaten egg.
4. Bake for 2 hours or until the pastry is golden brown. Pour the stock through the hole in the lid, adding enough to fill the pie, and leave to cool before serving