Lamb shank pie is more than just a recipe in our home — it’s a tradition. The kind of dish that quietly makes its way onto the table at Christmas, special occasions, and those moments when only something truly comforting will do.

If you’ve spent any time on lizna.co.za, you’ll know I have a soft spot for recipes that come with a story. And this one? It’s been part of our family for as long as I can remember.

A Recipe Passed Down

This lamb shank pie comes straight from my grandmother’s recipe collection — the kind where recipes are carefully cut out of magazines and kept safe because they’re simply too good to lose.

The original recipe was published in Huisgenoot and submitted by Hendrik Conradie (although I’m not quite sure when). Somewhere along the way, it became ours.

I can still picture my grandmother making this, especially around Christmas. The kitchen would be warm, filled with that rich, savoury aroma of slow-cooked lamb. It’s one of those smells that instantly takes you back — the kind of nostalgia you don’t forget.

Over the years, this recipe has been copied down countless times, shared between family members, and requested again and again. And without fail, every time it’s served, there’s hardly ever any left.

Why This Lamb Shank Pie Works

Slow-cooked lamb that’s tender and full of flavour
A rich, creamy savoury sauce
A soft, golden topping that’s somewhere between a batter and a crust
Perfect for Christmas lunch or a hearty family dinner

This lamb shank pie is comfort food at its best — simple, satisfying, and made to be shared.

Let’s Talk Lamb

If you’re new to cooking with lamb, lamb shanks are one of the most rewarding cuts to work with. When cooked low and slow, the meat becomes incredibly tender and easy to shred, making it perfect for pies like this.

It’s the kind of dish that feels a little bit special without being complicated — which is exactly why it keeps showing up on our table year after year.

Make It Your Own

One of my favourite things about this recipe is the topping. It’s not your traditional pastry — it’s lighter, quicker, and incredibly versatile.

I’ve used this same topping for other pies and bakes over the years, so don’t be afraid to get creative with it.

If you enjoy comforting, nostalgic dishes like this, you might also love some of the other recipes I’ve shared over on lizna.co.za.

Print Pin

Lamb Shank Pie

A rich and comforting lamb shank pie made with slow-cooked tender lamb in a creamy savoury sauce, topped with a soft golden crust. A nostalgic South African family favourite, perfect for Christmas and special occasions.

Course Main Course

Cuisine South African

Keyword lamb shank pie, lamb shanks

Prep Time 25

Cook Time 1

Total Time 1 25

Servings 5 servings

Calories 870kcal

Ingredients

Filling

1.4 kg lamb shanks
25 ml oil
1 medium onion chopped
50 ml all-purpose flour
25 ml mushroom soup powder
240 ml milk
1 tin mushrooms drained
10 ml mustard
125 ml grated cheese
Salt and pepper to taste
200 ml reserved lamb stock from cooking

Topping

125 ml milk
125 ml oil
1 egg
200 ml all-purpose flour
10 ml baking powder
Pinch of salt
2 onions sliced into rings

Instructions

Cook the Lamb

Cook the lamb shanks in water until tender (about 30 minutes in a pressure cooker or longer on the stove). Reserve 200 ml of the cooking liquid. Remove meat from the bones and cut into pieces.

Prepare the Filling

Heat oil in a pot and sauté the onion until lightly browned. Add the reserved stock. In a separate bowl, mix the flour and mushroom soup powder with the milk, then stir into the pot.

Build the Sauce

Add the lamb pieces, mushrooms, and mustard. Simmer gently until the sauce thickens. Season with salt and pepper. Remove from heat and stir in the grated cheese.

Assemble

Transfer the filling into an oven-safe dish.

Prepare the Topping

Mix together milk, oil, egg, flour, baking powder, and salt until smooth. Spread over the meat mixture and arrange onion rings on top.

Bake

Bake at 200°C for 20 minutes, or until the topping is golden and cooked through.

Notes

The lamb can be prepared the day before and stored in the fridge.
This topping works well for other savoury pies too.
Adjust seasoning depending on your mustard and soup powder.

Final Thoughts

This lamb shank pie isn’t just about the ingredients. It’s about the memories, the shared meals, and the quiet tradition of recipes being passed down from one generation to the next.

And if your table looks anything like ours when this comes out of the oven… don’t expect leftovers.

Lamb Shank Pie – A Nostalgic Family Favourite

A Recipe Passed Down

Why This Lamb Shank Pie Works

Let’s Talk Lamb

Make It Your Own