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.
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.