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1
Preheat the oven to 160C fan oven, 140C gas mark 3.
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2
Aga 4/3-door grid shelf on floor of baking oven Aga 2- door Grid shelf on floor of roasting oven with cold plain shelf on third runners.
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3
Heat 1 table spoon of oil in a large flameproof casserole dish and brown the pieces of lamb a few at a time.
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4
When each piece of meat is sufficiently browned, remove it using a slotted spoon and transfer to a plate.
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5
You might need to add another tablespoon of oil to brown all the meat.
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6
Now add the butter, onion, carrots and brown sugar to the dish and fry them gently until they are beginning to soften and caramelise due to the sugar.
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7
You don't want the sugar to burn, so keep the heat low.
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8
It just makes the vegetables sweeter and gives a lovely colour to the final dish.
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9
Stir in the flour and pour over the stock and wine.
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10
Bring up to boiling point, return the lamb to the dish with the parsley, thyme, bay leaf and rosemary.
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11
Season with a little salt and pepper.
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12
Cook in the oven for 45 minutes.
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13
Remove and then add the pears, cranberries and orange zest and juice.
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14
Cook for another 15 minutes.
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15
Taste and adjust the seasoning.
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16
Add the honey or quince jelly.
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17
Now pour into 1.4 litre/ 2 1/2 pint pie dish and set aside to cool a little.
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18
Increase the oven temperature to 190C fan oven, 170C/ gas mark 5.
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19
Aga 4/3-door Top of baking oven.
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20
Aga 2-door Grid shelf on floor of roasting oven.
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21
Make the pastry just before you need it because just like dumplings, when you add a liquid to self-raising flour it starts the rising process and you need to cook it straight away to keep the pastry light.
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22
If you leave the pastry hanging around, it will be heavy and tough.
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23
Sieve the flour into a medium mixing bowl and add the thyme, mustard powder and a pinch of salt.
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24
Stir in the suet and mix with approximately 150ml/5fl oz cold water to make a soft dough.
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25
Turn onto a floured board and knead until smooth.
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26
Now roll out the pastry, bid enough to cover your pie dish with a little overhang.
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27
Moisten the rim of the dish with some water and position the pastry on the top and press it over the edge of the dish, and tuck it slightly under.
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28
It doesn't matter if the edges are thick and pleated, this is a very rustic pie and the rougher the better!
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29
Make a slit in the middle to let the steam escape during cooking and brush all over with the beaten Egg to give a rich colour to the cooking pastry.
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30
Stand the pie on the baking sheet and bake until the Pastry is crisp and golden brown.
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31
Slice the pie and serve with steamed runner beans, tossed in butter and plenty of seasoning.
