| Puff Pastry | 320g |
| Lamb Meat (Lamb Shoulder Chop Is The Most Succulent!) | 300g (cut into medium chunks) |
| Large Onions | 1 (peeled & diced) |
| Shallots | 5 (peeled & diced) |
| Garlics | 1 clove (peeled & diced) |
| Potatoes (Medium Sized) | 4 (peeled & cubed) |
| Carrots | 2 (peeled & cubed) |
| Button Mushroom | A handful (diced) |
| Beef Broth/stocks | 1 cup/2 cubes |
| Mixed Herbs | 1 tablespoons |
| Cooking Oil/olive Oil | 2 tablespoons |
| Egg | 1 (whisked) |
| Water | 1/2 cup |
| Salt | For seasoning |
Lamb Stew
Heat up the cooking oil and add onions. Cook until slightly brown
Add lamb meat, beef broth/stocks, and mixed herbs. Cook them with slow heat for 20 minutes
Add potatoes and carrots and cook them until tender and a bit mushy. You may add water if the stew gets too dry.
Add mushrooms and salt. Cook for another 2 minutes and it's done!
Setting up the pie
Preheat the oven at 180 degrees
Remove the puff pastry from the fridge at least 10 minutes before you finished cooking the stew
Cover the base of your pie dishes (a large pie dish/6 small pie dishes) with the pastry
Transfer the fully cooked and cooled stew on top of the base
Cover the stew with another sheet of pastry. Cut around the edge of dishes to remove the excess pastry. Push the edge (with fork) to make the 2 layers of pastries (base and top) be stick together.
Glaze the top with the whisked egg.
Place them at the bottom part of the oven. Bake them for 30 minutes or until they turn golden brown and it's ready to be served!