Lamb shank pies with crushed peas and fetta

  • 3 hrs 10 mins cooking
  • Makes 6 Item
  • Print


Lamb shank pies with crushed peas and fetta
  • 6 french-trimmed lamb shanks (1.5kg)
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1 tablespoon olive oil
  • 2 medium_piece (300g) brown onions, chopped coarsely
  • 2 medium_piece (240g), carrots, chopped coarsely
  • 3 clove garlic, crushed
  • 1/2 teaspoon dried oregano
  • 3 cup (750ml) salt-reduced chicken stock
  • 1 cup (260g) bottled tomato pasta sauce
  • 2 medium_piece (400g) potatoes, chopped coarsely
  • 2 tablespoon lemon juice
  • 2 tablespoon fresh dill, chopped
  • 2 (sheets) butter puff pastry
  • 1 egg, beaten lightly
  • 2 1/2 cup (300g) frozen baby peas
  • 1 tablespoon fresh mint leaves, torn
  • 1 tablespoon olive oil
  • 1/3 cup (65g) fetta cheese, crumbled


Lamb shank pies with crushed peas and fetta
  • 1
    Preheat oven to 180°C (160°C fan forced).
  • 2
    Toss shanks in flour, shake away excess. Heat oil in medium flameproof dish, cook shanks until browned. Remove from dish.
  • 3
    Add onion and carrot to same dish; cook, stirring, until soft. Add garlic and oregano, cook, stirring, until fragrant. Add stock and sauce, bring to the boil. Return shanks to dish, cover tightly. Transfer to oven cook for 1½ hours.
  • 4
    Add potato to dish, cover, cook, in oven, 30 minutes or until lamb and potato are tender. Stir in juice and dill, season. Cool 10 minutes.
  • 5
    Remove half the meat from the shanks, cut meat into smaller pieces. Refrigerate lamb mixture and shanks 3 hours or until cold. Remove fat from surface of dish.
  • 6
    Preheat oven to 220°C (200°C fan forced).
  • 7
    Divide lamb mixture and shanks among six 2-cup (500ml) deep ovenproof dishes, standing shanks upright in dishes. Cut out pastry slightly larger than the tops of the dishes. Cut a small cross in the centre of each pastry.
  • 8
    Place pastry over pies, inserting shank bone through cross in pastry. Brush pastry with egg. Place dishes on oven tray. Bake 20 minutes or until browned.
  • 9
    Meanwhile, make crushed peas and fetta, serve with pies.
  • 10
    crushed peas and fetta Boil, steam or microwave peas until tender; drain. Crush peas lightly with fork. Stir in mint and oil; season to taste. Gently stir in cheese.

More From Women's Weekly Food