Lamb and Tomato Pie

1 kg diced Lamb browned and placed into a casserole dish
2 chopped onions browned and placed into casserole dish
2 400gm tins diced Italian tomatoes
3 crushed garlic cloves
4 sprigs fresh rosemary
Salt and pepper
Red wine approx 2 cups (depends on size of casserole dish)
2 diced carrots
200gms brown mushrooms (I used swiss)

Oven bake the filling for around an hour at 180c

Line a pie dish with shortcrust pastry and blind bake for 15-20 minutes
Place filling in shell and cover with puff pastry
Spray with oil
Cook at 180c until golden brown