Instructions

Preparation

• Remove the lamb from the fridge 1 hour before cooking to warm up.

Method

• Step 1
  • Turn the slow cooker to low.
• Step 2
  • Remove the netting from the lamb shoulder and roll it out.
  • Rub the salt all over the lamb.
• Step 3
  • Melt the ghee on high heat in a medium-sized frying pan. (Number 9.)
  • When the ghee is hot, brown the lamb on all sides, about 1 minute on each side.
  • Remove the lamb from the pan and place it in the slow cooker.
  • Remove the pan from the heat and wait 5 minutes until it cools a little.
• Step 4
  • Add the lamb stock, onion powder, garlic powder and dried mint to the cooled pan, and use the liquid to scrape bits from the pan.
  • Pour the pan contents into the slow cooker.
• Step 5
  • Leave to slow cook for 6 hours.
• Step 6
  • Preheat a fan-assisted oven to 180° C.
• Step 7
  • Remove the lamb from the slow cooker and cut the meat into small pieces.
  • Place the lamb into a 23cm x 23cm (or 9x9inch) dish.
  • Add 240ml (1 cup) of the lamb juice from the slow cooker to the meat.
  • Leave the rest of the cooking juices in the slow cooker on low.
• Step 8
  • To make the pastry, mix all the pastry ingredients in a bowl.
  • Roll the pastry flat into the approximate shape of a 23cm x 23cm (or 9x9inch) dish. Measure it to your dish if you need to.
  • Cut the pastry into quarters for transferring to the dish.
  • Transfer the pastry pieces to cover the lamb piece by piece until the lamb is completely covered.
• Step 9
  • Brush over the top of the pastry with ½ tsp of ghee using a pastry brush.
• Step 10
  • Bake in the oven for 30 mins.
• Step 11
  • Serve the pie with the stock left in the slow cooker as gravy.