Instructions

1. Finely chop the onion, garlic, carrot and rosemary leaves.
2. Heat the oil in pan and gently fry the onion until softened, then add the garlic, carrot and rosemary. Put a lid on and sauté for 8 minutes over low heat.
3. Add the tomatoes, gravy and/or stock. Bring to the boil and cook over low heat for 10 minutes, then add the chickpeas and your chosen greens. Cook for another 5 minutes.
4. Add more stock if the stew is too thick.
5. Cut the lamb pieces into smaller pieces, if needed and stir into the stew.
6. Transfer the stew into a deep baking dish and rest until you’re ready to make the pie.
7. Heat the oven to 200°C.
8. Unroll the pastry, then cut it about 2 cm bigger than the dish. Put this cut-out piece on top of the dish, pressing the pastry around the edges to seal.
9. Use any remaining pastry to create decorations - flowers, eggs, bunnies or other motives. Press these onto to pastry with the beaten egg, if used.
10. Make a couple of incisions in the pastry to allow the steam to escape, then brush the pastry with the egg for a golden, crispy finish. 
11. Bake for 20 minutes or until the pastry is golden and it has risen nicely.
12. Serve warm.