2 pounds ( 1 kg) lamb stewing meat cut into 3/4" (2 cm) cubes
olive oil as needed
2 yellow onions, chopped
4 cloves garlic, crushed
1 stick celery, diced
2 carrots, diced
6 large button mushrooms, cut into chunks
fresh ground black pepper - equivalent to 12 peppercorns
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried rosemary
14 oz. ( (400ml) can tomato sauce
4 cups (1 litre) beef stock (lamb if you can get it)
3 large Yukon Gold potatoes, cut into 1/2" (1 cm) cubes
fresh chopped parsley
150 gm frozen peas
400 gm Puff Pastry (or Flaky pastry)
Brown the lamb chunks in olive oil, a few at a time, and remove to a bowl as cooked. Refresh the olive oil as needed. Sauté the onions and garlic in the remaining oil and then add the celery, cooked lamb and juices, carrots, mushrooms and herbs and spices. Mix thoroughly and add the beef stock and tomato sauce, followed by the potatoes and parsley. Bring to a boil and simmer for at least one and a half hours to thicken the stew to a heavy consistency, stirring very regularly to prevent burning. Add the frozen peas and mix - then turn into a baking dish (large) and allow to cool.
Top with the pastry and place in a pre-heated 400°F or 200°C oven to bake for about 35 - 40 minutes until the pastry is cooked to a golden-brown.
Allow to cool for about 10 minutes before serving.