Kerry lamb pie

450g boneless lamb or mutton (from the shoulder or leg; keep bones for stock)

250g onions, chopped

250g carrots, chopped

2 tsp cumin seed

300ml mutton or lamb stock

2 tbsp flour

salt pepper

For the stock:

lamb bones from the meat

1 carrot

1 onion

outside stalk of celery

a bouquet garni made up of a sprig of thyme, parsley stalks

a small bay leaf

For the pastry:

350g white flour

175g butter

110ml water

a pinch of salt

For the egg wash:

1 egg, beaten

a pinch of salt