Ingredients
For the Filling
60g unsalted butter
Vegetable Oil for frying
2 red onions
4 garlic cloves, sliced
2 tbsp plain flour
2 tbsp finely chopped fresh rosemary
1.5kg lamb shoulder, trimmed and cut into bite size pieces
300ml red wine
300ml beef stock
Salt & Pepper
For the suet crust
250g self-raising flour
Pich of salt
125g Suet
150ml water
2 sprigs of thyme