With pumpkin season approaching, this one will be a winner with all the family…

Serves: 4
Cooking time: 55min

1. For the pastry, sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and run them in loosely – do not rub into breadcrumbs, you need to see bits of butter.
2. Make a well in the bowl and pour in about 100ml of the cold water, mixing until you have a firm, rough dough, adding extra water if needed. Cover with cling film and leave to rest for 20min in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only to about 20 x 50cm, keep edges straight and even. Don’t overwork the butter streaks – you should have a marbled effect.
4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20min before using.
5. For the filling, preheat the oven to 200˚C, Fan Oven 180˚C, Gas Mark 5.
6. Place the chopped pumpkin or squash, carrot and sprig of rosemary onto an oiled roasting try and season. Place in the oven for 20min.
7. Whilst the vegetables are roasting, heat 1tbsp of oil in a large pan, add the onion and brown slightly.
8. In a bowl, mix together the flour, cumin, salt and pepper and dust the cubed lamb. Add the lamb to the pan and brown well.
9. Remove the vegetables from the oven and add to the pan along with the stock. Place a lid on the pan and allow to simmer gently for about 30min. Turn the oven up to 220˚C, Fan Oven 200˚C, Gas Mark 6.
10. Remove pie filling from heat and ladle into a pie dish or four individual pie dishes. Reserve a little juice, if there is quite a lot, and save this for additional gravy.
11. Take a rolling pin and roll out the pastry to fit the top of the pie dish/dishes.
12. Place pastry on top of the pie dish/dishes, brush with egg and milk glaze, and place in the oven for about 20-25min until the pastry has risen and is golden brown.
13. Serve with seasonal green vegetables and any leftover gravy.

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