Mushroom and Lamb Shank Pot Pie


Mushroom and Lamb Shank Pot Pie

  • ¼ cup plain flour
  • 4 large lamb shanks (frenched)
  • 2 tablespoons olive oil
  • 1 brown onion (finely chopped)
  • 3 garlic cloves (crushed)
  • 2 sticks celery (finely chopped)
  • 2 medium carrots (diced)
  • 300 g small button or Swiss Brown Mushrooms (quartered)
  • 1 tablespoon fresh rosemary leaves (finely chopped)
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 400 g can diced tomatoes
  • 2 sheets frozen butter puff pastry
  • 1 egg (lightly beaten, for brushing)
  1. Preheat oven to 160 ̊C/140 ̊C fan-forced. Place flour into a large snap-lock bag. Season.
  2. Add lamb shanks and toss to coat in flour. Shake off excess. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown lamb shanks until golden. Set aside.
  3. Add remaining 1 tbs oil to the pan. Add onion, garlic, celery, carrots, mushrooms and rosemary. Cook, stirring often, for 3-4 minutes until onion softens.
  4. Stir in tomato paste. Cook for 1 minute. Stir in stock and tomatoes. Cover and bring to the boil. Return lamb shanks to pan. Cover.
  5. Bake for 2-2 1/2 hours until lamb is very tender and sauce has thickened.
  6. Set aside to cool slightly.
  7. Remove lamb shanks to a plate. Remove meat from bones, chop and add to mushroom mixture. Spoon in to 4 x 1½ cup capacity greased oven-proof dishes (top 10cm wide).
  8. Increase oven to 190°C fan-forced. Place pastry onto a board to defrost.
  9. Cut 4 x 1 1cm rounds from pastry. Top pies with pastry. Press edges with a fork to seal. Brush with egg and cut a small cross into the centre of each. Place pies onto a baking tray
  10. lined with baking paper. Bake for 25-30 minutes or until pastry is puffed and golden. Serve.

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