1kg diced lamb
1/4 cup plain flour
2 leeks, cut into rounds
4 carrots, cut into rounds
1 swede, diced
4 cloves garlic, crushed
2 sprigs rosemary, finely chopped
4 bay leaves
½ cup extra virgin olive oil
2 Tbsp tomato paste
1 cup red wine
400g can diced tomatoes
¼ cup HP sauce
1L beef stock
420g can black beans, rinsed, drained
Sea-salt flakes and freshly ground black pepper, to season
2 sheets puff pastry
2 free-range egg yolks, whisked
Toss lamb in flour, then set aside for 10 minutes. Fry leek, carrot, swede, garlic, rosemary and bay leaves in a heavy-based frying pan in half of the oil for 5 minutes, until just softened. Set aside.
Cook lamb, in batches, in remaining oil in a saucepan, until well browned. Add tomato paste, cook briefly, then add wine and bring to a simmer. Return lamb to pan with cooked veg, add tomatoes, HP sauce and stock, then bring to a simmer and simmer, uncovered, for 2 hours, until meat is tender and sauce is thickened. Lightly crush black beans, then stir through. Remove bay leaves. Season, then spoon into a 2-litre baking dish.
Preheat oven to 200°C fan-forced (220°C conventional). Cover pie filling with pastry, trimming to fit if needed, then brush with yolk. Bake for 40 minutes, until pastry is golden. Serve.