Mushroom and Lamb Shank Pot Pies
Prep:  35 minutes
Cook:  3 hours 15 minutes
Serves:  4
Average: 4.3 (33 votes)
Difficulty:
Cuisine:
Saved:
Australian
373
Recipe by: Australian Mushrooms
Easy pie recipe made with lamb shanks and mushrooms. This comfort food idea is a great winter recipe that is full of flavour. Create your pot pies in ramekins using slow cooked lamb shanks in a rich mushroom sauce to create the ultimate weekend dinner or recipe for dinner parties.
Credit: Whisk Media Group
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Mushroom and Lamb Shank Pot Pies
Ingredients:
Method:
  1. Preheat oven to 160°C/140°C fan-forced. Place flour into a large snap-lock bag. Season. Add lamb shanks and toss to coat in flour. Shake off excess. Heat 1tbs oil in a large ovenproof pan over medium-high heat. Brown lamb shanks until golden. Set aside
  2. Add remaining 1tbs oil to the pan. Add onion, garlic, celery, carrots, mushrooms and rosemary. Cook, stirring often, for 3-4 minutes until onion softens
  3. 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. Bake for 2 hour - 2 1/2 hours until lamb is very tender and sauce has thickened. Set aside to cool slightly
  4. Remove lamb shanks to a plate. Remove meat from bones, chop and add to mushroom mixture. Spoon into 4 x 1 1/2 cup capacity greased oven-proof dishes (top 10cm wide)
  5. Increase oven to 190°C fan-forced. Place pastry onto a board to defrost. Cut 4 x 11cm 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
  6. Place pies onto a baking tray lined with baking paper. Bake for 25-30 minutes or until pastry is puffed and golden. Serve
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Pie maker
Annie
4 years 10 months ago
I used this filling the pie maker and it was great