Easter Lamb Pie from Pieminister - Cooking by the Book

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, finely chopped
• 600 grams shoulder of lamb, diced
• 1 glass of white wine
• 2 tablespoons plain flour
• 600 milliliters chicken or lamb stock
• 2 bay leaves
• Small bunch of rosemary, leaves picked off and chopped
• Small bunch of thyme, leaves picked off and chopped
• Grated zest of 1 lemon
• 4-6 anchovy fillets, to taste
• 200 grams jar of artichokes, drained and roughly chopped
• 150 grams cherry tomatoes, cut in half
• 2 tablespoons baby capers
• 500 grams puff pastry
• One free range egg, lightly beaten, to glaze
• Sea salt and black pepper