Season the cubed lamb with Sea Salt and Black Pepper and dust in flour, shaking off the excess. Heat a large casserole pot over high heat until it begins to smoke, add a good drizzle of Olive Oil and fry the lamb in batches until nicely browned and caramelized. Remove the meat and set aside.

Add the onion, carrot, and celery, and sauté until the onion is soft and translucent. Add the Roast or Lamb Rub, fresh rosemary and garlic and fry for a further 2 minutes. Add the tomato paste and fry for 5-10 minutes while continuously scraping the base of the pan.

Deglaze the pot with the red wine and then simmer to reduce by two-thirds. Once reduced, add the prepared Lamb STOCK, chopped tomatoes and Bay Leaves. Reduce the heat to a gentle simmer and add the browned lamb back into the pot. Cover with a lid and cook gently for 2 hours.

Add the mushrooms and cook for a further 15 minutes. Mix together the butter and flour to form a paste. Stir the paste through the stew and cook for 10 minutes until thickened and the floury taste has cooked out. Season well with Sea Salt and Black Pepper to taste. Spoon the mixture into 10 individual pie dishes.

Preheat oven to 220°C.

Using a small 5cm-diameter round cutter, cut out several small disks from the pastry sheet and layer roughly on top of the pie filling in each dish. Alternatively using a saucer or side plate cut out larger circles to fit the bowl. Combine the egg yolk and milk, and brush lightly over the top of the pastry.

Place the dishes into the oven, turn the heat down to 180°C and bake for 20-25 minutes or until beautifully browned and puffed up. Remove from the oven, garnish with fresh rosemary sprigs and serve warm with baby vegetables or a green salad.