Herby lamb & pea pie

Ingredients

• 1 tbsp olive oil
• 450 g diced lamb or lamb neck fillet, diced
• sea salt
• freshly ground black pepper
• 1 onion, chopped finely
• 2 garlic cloves, chopped finely
• 1 medium carrot, diced finely
• 2 leeks, halved and sliced
• 500 ml pale ale (I used Marston's English Pale Ale)
• 200 ml water
• 1 heaped tsp tomato puree
• 1 lamb stock cube (low salt, preferably)
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp pomegranate molasses
• 2 tbsp plain flour
• 3 tbsp petit pois.

For the pastry :

• 150 g plain flour
• 50 g Atora vegetable suet
• 50 g salted butter
• a pinch of sea salt
• 50 ml cold water as a minimum