Begin by trimming the lamb or mutton into bite-sized pieces, rendering any fat scraps for added richness. Heat a large skillet over medium heat, sautéing diced onions and chopped carrots for 3-4 minutes until they soften and become fragrant.

In the same skillet, increase the heat to medium-high and add the lamb or mutton pieces. Sear the meat for about 5-7 minutes until it’s nicely browned on all sides, enhancing its flavor.

Gradually stir in a bit of flour to coat the meat, then pour in the stock while bringing the mixture to a gentle boil. Let this simmer for about 30-60 minutes, until the meat is fork-tender.

Once the lamb is tender, carefully mix the reserved sautéed vegetables back into the pot with the meat. Add freshly chopped parsley and thyme leaves, along with salt and pepper to taste. Stir everything together and allow it to simmer for an additional 5-10 minutes.

In a large mixing bowl, sift together the white flour and salt. In a saucepan, boil water and add Irish butter until melted. Combine with the flour to form a dough.

Let the dough cool for about 15-20 minutes. Preheat the oven to 400°F (200°C). Roll out two-thirds of the pastry dough to line a pie tin, then fill with the cooled meat mixture.

Roll the remaining dough for the top crust and seal the edges well, cutting small vents for steam. Bake for approximately 40 minutes, until golden brown and flaky.