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Lamb shank pies
Lamb shank pies
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Indulge in succulent lamb shank pie paired with garlic-infused smashed peas.
Ingredients:
  • 18.20 gm olive oil
  • 4 lamb shanks
  • 1 brown onion, sliced
  • 2 carrots, finely chopped
  • 200g button mushrooms, halved
  • 40.00 ml rosemary leaves
  • 35g gravy powder
  • 2 beef stock cubes, crumbled
  • 100g green beans, cut into 2cm lengths
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 1 free range egg, lightly whisked
  • 30g butter
  • 500g frozen peas
  • 1 garlic clove, crushed
  • Steamed greens, to serve
Instructions:
  • In a large deep frying pan over medium-high heat, heat oil until shimmering. Add lamb and sear for 6 minutes, turning occasionally, until evenly browned. Transfer to a heatproof plate.
  • Place onion, carrot, mushroom, and rosemary in the pan and sauté until onion softens. Sprinkle in gravy powder and mix well. Slowly pour in 3 cups (750ml) water while stirring constantly. Add beef stock cubes and bring to a simmer. Return lamb to the pan and cover, simmering over medium-low heat for 1 hour 30 mins until lamb is tender. Stir in beans and let sit for 10 mins before serving.
  • Preheat your oven to 220C. Divide the lamb mixture into four 5cm-deep, 1 1/2 cup (375ml) capacity ovenproof dishes. Cut out four pastry circles large enough to cover the tops of each dish. Seal the edges, decorate the pies with pastry leaves, brush with egg wash, and bake for 15 minutes until the pastry is golden.
  • In a large frying pan, melt butter over medium heat. Saute peas and garlic for 3 minutes until peas are nearly tender. Pour in 1/4 cup (60ml) water and bring to a simmer. Lightly mash some peas with a potato masher. Season with salt and pepper. Serve the pies with steamed greens and smashed peas.

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