Lamb Pie

Dig into Big Al’s Lamb Pie – tender slow-cooked lamb shank, rich gravy, and golden puff pastry for a taste of pure comfort!

what you'll need

Big Al’s Lamb Shank with Rosemary and Red Wine Sauce
1 sheet of pre-rolled puff pastry
400ml onion gravy
100g precooked cubed carrots
100g precooked cubed parsnips
100g precooked swede
1 beaten egg
Buttered mash

what to do

For the Pie:

Thaw the Lamb Shank and shred the meat from the bones.
Add the veg and cover in gravy.
Roll out the pastry and slice a small X in the middle and place the bone through the hole. Brush the edges of the baking dish with the egg.
Press the pastry around the base of the bone and crimp the edges of the dish with a fork.
Brush the remainder of the egg wash and place in a preheated oven at 180c for 20-25 mins until piping hot and the pastry has risen and is golden brown.

For the Mash:

Boil potatoes, discard the water and place back on the stove to cook off any extra moisture.
Take off the heat and add butter. Mash and season to taste.

keep for later

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