Pull the lamb from the bones and roughly chop it and the skin. Keep the bones.

Setup your EGG with a direct heat at 200°C.

Dice the onions, carrots, celery and swede and add to a large heavy duty baking tray that will fit your egg.

Season with salt and black pepper.

Add the lamb fat and put the whole pan into the EGG. Cook with the lid down but stir every 5 minutes to stop the veg burning until the veg is cooked through and golden.

Add the flour as the veg is browned and cook for a further 2 minutes and the stainless steel grid).

Add the meat, bones and any juices (not fat) left from the cooking of the lamb to the roasting tray with the vegetables.

Pour over 1.5 litres of water.

Return the pan to the EGG and cook for 1 hour at 180°C.

Meanwhile prepare mashed potato using the potato and butter. Let this cool.

In a large dish coat the bottom and sides with the mashed potato, about 1cm thick.

When the lamb mix has cooked, remove the bones and using a sieve strain off some of the juices, keeping it to serve with your cooked pie later as a gravy.

Add the strained meat and vegetables to the pie. You might not need all the mixture but you can save some and freeze it.

Top the pie with the last of the mash, fork to roughen up the potato and grate on some cheddar.

Return the pie to the EGG. At this stage you could add a few wood chips to the charcoal if you wanted a slightly smoky flavour.

Cook for 1.5 hours at 180°C.

Serve with some vegetables and the reserved gravy.