Preparation Time: 45 minutes
Cooking Time around 40 minutes
1/2 large shallot diced finely
500g diced lamb meat
1 tablespoon of Moroccan seasoning
1 handful of chopped rosemary
1 clove of garlic crushed
400g tomato passata (or crushed)
1/2 cup vege or beef stock
4 small potatoes diced small
1 handful of pitted dates torn in half
Puff pastry for the lid (defrosted on benchtop ready)
one egg beaten in a cup for the glaze
One glass pie baker
Cook shallot onion in a large fry pan with a little olive oil until softened. Add lamb and stir with wooden spoon until browned. Then add the seasoning and rosemary. Add the tomatoes, stock, potato and dates. Simmer on low heat for around 20 minutes until thickening.
Place the meat mix into the glass baking dish and if you like add a little pepper to the top layer. Then place a piece of pastry on top and press to the sides of the dish. you can make a small hole in the centre so the heat can escape. Decorate with sprigs of rosemary.
Now you can glaze with a pastry brush with the egg mixture to make the pie amazingly brown.
Bake in oven around 160 degrees celcius fan forced for 40 minutes. Check as some ovens are different.