(Modified from this recipe, Lamb pot pie Recipe | Better Homes and Gardens )
0.4 kg Lamb
2 Tbls. Flour
Sliced leek
Sliced Carrot
Sliced celery
Potatoes
1/3 can Garbanzo beans
1 sprig of finely chopped rosemary
2 Tbls. A1 steak sauce
1/3 c. Red wine
3 Tbls. oil for frying
1 Tbls. Tomato paste
3 crushed cloves garlic
2 Bay leaves
1/3 c. diced tomatoes
1+1/2 c. Beef stock
Puff pastry
Coat the lamb in the flour. Let sit for 10 minutes.
(I wound up adding another tablespoon of flour as a lot of it stuck to the bowl).
Fry the vegetables, (not including the tomatoes and garbanzo beans), bay leaves, and rosemary for about five minutes.
(I decided not to use all the rosemary as it seemed a bit much, but it was still more than I ever used before).
Fry the lamb until well browned. Then add the tomato paste, cooking a little longer, add the red wine and bring to a simmer.
Move the lamb to the vegetables. Then add the rest of the ingredients.
(I poured the broth into the pan I fried the lamb in to get as much of the drippings out as I could before pouring it into the vegetable mix).
Simmer for two hours, then season and place into a pan of your choice. (Here, I used a 9x9 Pyrex pan).
(I’m kind of wondering if I should have added a little more liquid…Will find that out when it’s done. However, I did mix in about 1/2 c. more water throughout the last hour of cooking. It was getting way too thick.)
Cover with puff pastry, trimming if necessary, and brush on egg white. Bake for 40 minutes at 375F (200C) degrees.
Oof! My stomach is growling soooo loud. Must wait…Must waaaaait! 
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