Preheat the oven to 140°C
Season the chunks of lamb and dust with a little flour.
Heat a little oil in a large frying pan and brown the lamb in batches.
Put the lamb into a casserole dish.
Add another 1 tbsp of oil to the frying pan. Fry the onion until soften and add it to the casserole dish with the garlic and wine.
Set it on the hob and bring to the boil and simmer for 2 minutes.
Add the stock and herbs and cover the dish and put in the oven,
Cook for 2 hours, or until the lamb is tender.
Remove the lamb and set aside in a large pie dish.
Remove the thyme, bay leaves and garlic as these have now done their job.
Put the casserole over a high heat and simmer the juices, until glossy. Pour over the lamb; set aside to cool.
Stir in the peppers, olives and parsley.
Turn the oven up to 200°C.
Lightly flour a clean surface and roll out the pastry until about 5mm.
Brush the rim of the pie dish with beaten egg and cover with the pastry lid.
Remove any excess pastry from the dish and make a good seal.
Cut a small steam hole in the centre.
Brush the top of the pie with beaten egg,
Bake for 35-40 minutes, or until golden. depending on your oven.
Serve with fresh seasonal greens