Welsh Lamb and rosemary pie with buttery herb pastry – Eat Welsh Lamb and Welsh Beef

Ingredients

• 450g PGI Welsh Lamb, diced (boneless shoulder, boneless neck fillets or leg)
• 2 tbsp seasoned flour
• 2 tbsp oil
• 1 leek, washed and sliced
• 1 large onion, sliced
• 2 celery stalks, diced
• 400g small potatoes, halved
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp thyme, finely chopped
• 1 tbsp tomato purée
• 1 tbsp redcurrant jelly
• 200ml red wine
• 500ml stock
• 300g plain flour
• Seasoning
• 150g cold butter, cubed
• 1 egg, beaten
• Approx. 2 tbsp cold water
• 1 tbsp rosemary and thyme, roughly chopped
• 1 egg, beaten (for glazing)