Preheat oven to 220 celcius. Spray pie pan with spray oil. Pull out puff pastry to defrost.

Heat oil in frypan, add onion, mushrooms and garlic, stirring for a minute. Add lamb and stir for 2 minutes then add mince and rosemary. Cook through, stirring constantly. Stir honey into meat and add gravox mixture, stir until thickened. Pull off heat and allow to cool.

Cut pastry to fit in pie tin and poke holes in base with a fork.

Add meat mixture onto pastry and, with a basting brush, brush milk around top edge of pie then cover with the other sheet of pastry. Using a fork, press around top edge of the pie so the lid sticks to the base then trim edges with a knife, and poke holes in the top with a fork.

Baste with milk.

Bake in oven for approx 20-30 mins, or until golden brown.

Leave to stand for 5 minutes before cutting and serving.

Alternatively, this recipe can also be used for camp oven cooking. Preheat Camp Oven and cook for approx. 20-30 mins, or until golden brown.