1.Heat half the oil in a large frying pan over medium- high, cook lamb, turning occasionally, 5 minutes or until browned. Remove from pan.
2.Heat remaining oil in same pan, cook onion and garlic, stirring, for 5 minutes or until onion is soft.
3.Add tomato paste, cook, stirring, 1 minute. Stir in wine, then rosemary, stock and lamb, bring to the boil. Reduce heat, simmer, covered, for 1 hour. Stir in parsnip, cook a further 45 minutes or until lamb is tender and mixture is thickened. Season to taste.
4.Meanwhile, make pastry. Process flour and butter until crumbly, add egg yolks and the water, pulse until mixture just comes together. Knead on a floured surface until smooth. Form into a disc, enclose in plastic wrap, refrigerate 30 minutes.
5.Preheat oven to 200°C (180°C fan forced). Grease six pie tins (7.5cm/3-inch base measure, 11cm/4½-inch top).
6.Divide pastry in half, divide one half into six portions. Roll portions on a floured surface until large enough to line tins. Ease rounds into pie tins, trim edge. Place tins on an oven tray, refrigerate while rolling remaining pastry.
7.Divide remaining pastry into six portions. Using your fingers, shape each portion into a small round, press a few rosemary and parsley leaves on top. Gently roll over dough, pressing herbs in and rolling the dough until large enough to cover tops of tins.
8.Spoon lamb mixture into pastry cases, top each with herbed pastry, pressing edges together firmly to seal, trim pastry. Brush pies with egg.
9.Bake pies, on low oven shelf, 40 minutes or until browned. Stand pies for 10 minutes before removing from tins.