Preheat the oven to 180 degreees. Season the lamb with salt and pepper then; using 2 out of the 3 tablespoons of flour, toss in a bowl until evenly coated. 

Heat a heavy based pan and heat the oil. Add the lamb and cook until browned, then remove and set aside.

Add the onion and garlic and saute over a low heat until softened. Add the tomato paste and remaining flour and cook, stirring constantly for one minute. Next add the red wine and stock, increase the heat and stir until boiling. Return the lamb, season with salt and pepper, cover and simmer for one hour, or until the lamb is tender.

Once cooked, stir through the peas and mint.

Next spoon the lamb mix into 4 ramekin dishes, top each with a piece of puff pastry, allowing it to just overhang the edges, press it down firmly to seal and then finally brush with beaten egg. Bake for about 15 minutes, or until puffed and golden brown.

Recipe is compliments of Cathy Koehler