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1
Heat 1 tbsp of the oil in a Dutch oven on medium-high heat. Add lamb in batches and cook, stirring, until browned all over. Remove from pan. Heat remaining 1 tbsp oil in same pan. Add onion and garlic and cook, stirring, until onion is soft. Add tomato paste and cook, stirring, 1 min. Add wine; bring to a boil. Stir in parsnips, rosemary, stock and lamb.
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2
Bring to a boil. Reduce heat to low; simmer, covered, 1 hour. Simmer, uncovered, 45 mins, or until lamb is tender and mixture thickened. Season to taste with salt and pepper. Cool.
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3
Meanwhile, for the pastry, process flour and butter in food processor until crumbly. Add egg yolks and 1/4 cup cold water. Pulse until mixture just comes together. Knead the pastry gently on a lightly floured surface until smooth. Divide dough in half and press flat into rounds. Wrap in plastic wrap. Refrigerate 30 mins.
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4
Preheat the oven to 400u00b0F. Grease six 3-inch pie tins.
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5
Divide 1 portion of pastry evenly into 6 pieces. Roll each piece of pastry on a floured surface until large enough to line the tins. Place each round into a pie tin, pressing the pastry into sides. Trim edges. Cover the pastry with foil and fill with dried beans or rice; arrange tins on a baking pan. Bake 15 mins. Remove the foil and beans. Bake 5 mins longer, or until pastry is lightly browned. Cool 10 mins.
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6
Divide remaining pastry evenly into 6 pieces. Roll each into a small round. Arrange fresh herbs on top. Gently press the herbs into the pastry with a rolling pin. Roll out until large enough to cover tops of pie tins.
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7
Divide lamb mixture among crusts. Top each with herbed pastry. Trim and seal edges. Brush herbed pastry with egg. Bake 25 mins, or until pastry is golden brown.
