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Moroccan lamb and pumpkin pot pies
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Prep Time:
20 minutes
Cook Time:
190 minutes
Total Time:
210 minutes
Elevate classic pot pies with a Moroccan twist - savory lamb, sweet pumpkin, and golden puff pastry.
Ingredients:
  • 18.20 gm olive oil
  • 4 Lamb Shanks (about 1kg)
  • 2 brown onions, cut into wedges
  • 3.75 gm ground cumin
  • 1 1/2 tsp ground coriander
  • 2.50 gm ground paprika
  • 2.50 gm ground cinnamon
  • 2.50 gm ground ginger
  • 1l chicken stock
  • 500g butternut pumpkin, seeded, peeled, cut into 2cm pieces
  • 20.00 gm cornflour
  • 125.00 ml coarsely chopped coriander
  • 1 Free Range Egg, lightly whisked
  • 1 sheet frozen ready-rolled puff pastry, quartered
  • Coriander leaves, to serve
Instructions:
  • Preheat the oven to 150C. Heat half of the oil in a large ovenproof casserole dish over high heat. Brown half of the lamb shanks for about 5 minutes, turning occasionally. Transfer to a plate and repeat with the remaining lamb. Reduce the heat to medium.
  • Drizzle in the remaining oil and sauté the onion until soft and translucent. Sprinkle in the cumin, coriander, paprika, cinnamon, and ginger, stirring until fragrant. Add back the lamb and pour in the stock, bringing it all to a boil.
  • Place in the oven and bake, covered, until the lamb is tender and falls off the bone, approximately 2 hours. Then, add the pumpkin and continue to bake for another 15 minutes or until it is almost tender.
  • Take out the lamb and pumpkin from the cooking liquid and transfer them to a bowl. Let them cool for a bit. Increase the heat and simmer the cooking liquid for 10 minutes or until it reduces by half. Mix the cornflour with some cold water. Slowly pour this cornflour mixture into the cooking liquid while stirring continuously. Cook and stir the sauce for 5 minutes until it boils and thickens.
  • Separate the tender lamb meat from the bones and shred it into pieces. Mix the shredded lamb and pumpkin into the flavorful cooking liquid, then stir gently to blend. Sprinkle in fresh coriander and season generously with salt and pepper to taste.
  • Preheat the oven to 220C. Spread the lamb mixture evenly among four 1 1/2 cup (375ml) ovenproof dishes. Brush the rims of the dishes with egg wash. Cover each dish with pastry, trimming any excess with a knife. Brush the pastry with more egg wash and make light cuts on the surface with a knife. Transfer the dishes onto a baking tray.
  • Bake for 20 minutes or until the pastry is beautifully golden brown and puffed. Serve hot with fresh coriander leaves.

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