Toss the meat with the flour to coat lightly. Heat 1½ tbsp of the oil in a large flameproof casserole or a deep frying pan over a moderate heat. Fry the lamb in batches until browned on all sides. Remove using a draining spoon and set aside.
Add the shallots to the fat left in the pan and fry, stirring frequently, for 5–8 minutes until lightly browned. Add the garlic, carrots and celery.
Stir in the red wine, turn up the heat and cook until the wine has almost evaporated. Then add the stock, Worcestershire sauce, mustard and bouquet garni. Return the lamb to the pan with any juices. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes.
Stir in the leeks, cover and simmer for 10 more minutes. Season to taste. Preheat the oven to 190°C/gas 5.
Remove and discard the bouquet garni, then spoon the mixture into a 1.75 litre ovenproof dish and stir in the parsley.
Cut the filo pastry into squares between 9 and 12cm, depending on the size of your filo sheets. Lightly brush each square on one side with a little of the remaining oil, then crumple them up loosely and place them, oiled-side up, over the filling. Bake for 25–30 minutes until the pastry is crisp and golden.
Instead of pastry, top the pie with 750g potato, mashed (see cover picture).
Tried this recipe and it turned out beautiful.....didn't have bouquet garni, leeks, celery or stock but used brown onion, fennel stalks and gravy watered down instead......yumm, perfect for rainy cold afternoon. - 17 Jul 2011