This beautiful Tuscan-inspired pie is a crammed full of tender lamb, fresh herbs, peppers and olives, all topped off with a golden, buttery pastry. A hearty, warming dish that's the ideal family recipe.
Preheat the oven to gas 1, 140°C, fan 120°C. Season the lamb and dust with flour. Heat a little oil in a large frying pan and brown the lamb in batches. Transfer to a casserole dish.
Add another 1 tbsp of oil to the pan. Gently fry the onion for 5 minutes, then add it to the casserole dish with the garlic and wine. Set it on the hob and bring to the boil. Simmer for 2 minutes, then add the stock and herbs; cover. Bake for 2 hours, or until the lamb is tender. Scoop out the meat and set aside in a large pie dish. Discard the thyme, bay leaves and garlic. Put the casserole over a high heat and simmer the juices, until glossy. Pour over the lamb; set aside to cool. Stir through the peppers, olives and parsley.
Preheat the oven to gas 6, 200°C, fan 180°C. On a lightly floured surface, roll out the pastry to the thickness of a pound coin. Brush the rim of the pie dish with beaten egg and cover with the pastry lid.
Trim the overhang, then crimp the edges to seal. Make a small steam hole in the centre. Roll out the pastry trimmings and cut out decorations in the shape of your choice (optional), such as leaves or letters. Brush the pie with beaten egg, then add your decoration (if using) and glaze again. Bake for 35-40 minutes, or until golden.