500g good quality butter puff pastry (bought or home-made)
Dust the lamb with seasoned flour and brown in olive oil in a heavy based casserole dish over medium heat.
Set aside. In the same dish, add the butter and saute the onions, celery, carrots and garlic for 10 minutes.
Add NoMU Lamb Rub and saute for another 2 minutes.
Add the fresh porcini mushrooms and One for All and saute for a further 2 minutes. Pour in the red wine
to deglaze. Add the lamb, as well as the stock, the tomato paste, the soaked porcinis and the soaking
liquid. Season well with salt and pepper. Secure the lid on the dish and simmer for 1 hours.
Butter 1 large or 6 small pie dishes. Spoon the lamb into the dish and cover with puff pastry. Push the
edges down well and brush with an egg glaze. Pierce the top of the pastry once or twice to allow steam to
escape. Return to the oven for 30 minutes or until the pastry is golden brown and puffed. Serve hot
with a green salad in summer or with organic vegetables in winter such as brussel sprouts or peas.
