Pulled Lamb & Cheese Pie

Steps

1. Prep the night before or morning of cooking. Prep veggies. Pat lamb dry and place in slow cooker/cassarole dish. Rub with pie spices and 1 tsp salt. Add veggies, cover and set aside until ready to cook.
2. Cook in slow cooker. Add tomato paste and 3/4 cup water to lamb. Cover and cook on low for 9-10 hours or until tender. Lamb will easily pull apart when ready. Remove lamb from sauce and set aside to rest.
3. Cook in oven. Add tomato paste and 3/4 cup water to lamb. Cover and cook on low for 9-10 hours or until tender. Lamb will easily pull apart when ready. Remove lamb from sauce and set aside to rest.
4. Cook pastry. Preheat oven to conventional 200°C (if using slow cooker). Cut pastry into 6 squares or triangles and place on a lined oven tray. Bake (on rack above lamb if using oven) for about 10 minutes, or until puffed and golden. Check regularly to avoid burning.
5. To finish. Remove lamb from sauce and roughly pull apart using two forks. Return to sauce, along with spinach. Stir to combine and season. Top with cheese to melt.
6. Serve pulled lamb topped with pastry.