St. patrick's day hearty, meaty pie sw

1. Preheat the oven to 170°C/325°F/Gas 3. Prepare the ingredients: cut the lamb into bite-sized pieces; peel and dice the carrot; chop the onion; finely slice the garlic; finely shred the cabbage and slice the spring onions.

2. Place the lamb, carrot, onion, garlic, rosemary, tomatoes and stock in a large casserole dish. Season well, bring to the boil, cover, transfer to the oven and cook for 1½ hours or until the meat is tender.

3. Meanwhile, boil the potatoes for 12-15 minutes until just tender. Add the cabbage for the last 3-4 minutes. Drain, return to the pan and mash. Stir in the spring onions and eggs and season well.

4. Increase the oven temperature to 220°C/425°F/Gas 7. Transfer the meat to an oven-proof dish, top with the potato and bake for 15-20 minutes until the top is lightly browned.