Lamb Shank Pies
Lamb shanks are such a quintessential flavour of winter in our house. It’s the only time of year that I cook them and we will have them several times over the colder months. And I always cook extra so that I can pop the leftovers into the freezer for another meal. I’ll use it in pastas, over mashed potatoes but making lamb shank pies with the leftovers is ALWAYS my favourite!
These pies are so simple – take your leftover lamb shank meat and sauce, boost it with some extra flavours of the Mediterranean such as tomato, olives and fetta, then bake it in a flaky pastry shell. That’s really all there is to it. And you can make pies out of any leftover stew you have. Chicken curry pie, beef strognanoff pie, a classic chunky beef stew pie. All will be delicious. Keep the filling simple and you will be on to a winner. The only real trick is making sure the sauce is nice and thick so that the pastry doesn’t get a soggy bottom.
You may notice that I haven’t used specific quantities in the recipe. The volume of your leftovers will determine how many pies you make as well as the shape and size of your pie dishes. You can make one large pie, smaller individual pies in dishes or free form pastry parcels, all with the same mixture. As long as what you put in the pastry was delicious to start, then the end pie will be divine!
For me, these lamb shank pies are the most delicious way to use up your leftovers and are an excellent excuse to bake something in golden flaky pastry!
