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Lamb and ale pot pies
Lamb and ale pot pies
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Elevate game day snacks into a beloved family meal with simple tweaks.
Ingredients:
  • 3 lamb shanks
  • 20 pickling onions
  • 250g button mushrooms
  • 40.00 ml plain flour
  • 300ml bottle ale
  • 1 rosemary stem
  • 1 dried bay leaf
  • 1 sheet (25cm) ready-rolled puff pastry, quartered
  • 1 egg, lightly whisked
  • Thick-cut parsnip chips, to serve
Instructions:
  • 1. In a large flameproof casserole dish, heat the oil over high heat until shimmering. 2. Add the lamb and sear for 5 minutes, turning occasionally until evenly browned. Transfer lamb to a bowl. 3. Stir in onions and mushrooms, cooking for 5 minutes until lightly browned. 4. Add garlic and flour, stirring for 1 minute until flour is lightly golden. 5. Return lamb to the dish and pour in the ale and stock. 6. Add rosemary and bay leaf, bringing it to a boil. 7. Reduce heat to low, cover, and simmer for 1 1/2 hours until meat is tender. 8. Remove from heat and enjoy the falling-off-the-bone lamb stew.
  • Take out the lamb shanks and separate the tender meat from the bones. Cut the meat into 3cm pieces and put them back in the pan. Finally, season with salt and pepper to taste.
  • Preheat your oven to 220°C. Divide the lamb mixture evenly into four 1 1/2-cup (375ml) ovenproof dishes. Top each dish with a pastry square and brush lightly with egg. Bake for 15-20 minutes until the pastry is puffed and golden. Serve right away with optional parsnip chips.

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