Lamb and Rosemary Pie

2 kg boned lamb shoulder
2 T olive oil
4 onions, chopped coarsely
2 cloves garlic
½ C plain flour
½ C tomato paste
1 L beef stock
2 T Worcestershire sauce
1 T finely chopped fresh rosemary
1 egg, lightly beaten
2 sheets puff pastry

Trim excess fat from lamb, cut into 2cm pieces. Heat oil and cook lamb in batches, remove. Cook onion and garlic. Add flour and paste, cook stirring until thickens and bubbles. Gradually stir in stock and sauce, stir until boils and thickens. Return lamb and juices to pan, simmer uncovered 45 mins or until lamb tender. Stir in rosemary. Allow to cool while oven heats to 200°C. Place mixture into 2 x 1.5L oven dishes. Brush around edge of dish with egg. Top each with 1 sheet pastry, press to seal, trim edges. (can be frozen at this stage). Brush with remaining egg, bake uncovered 20 mins or until brown. Cover loosely with foil if necessary to prevent overbrowning.