Mushroom and Lamb Shank Pot Pies
He prepares them for hours with onions, garlic and a bottle of French salad stuffing. He states the oil and vinegar in the mix is the excellent thing to prepare the lamb shanks in as it not only softens the lamb, but it also compliments the different flavour of the lamb. He shares the lamb shanks with their gravy, creamy smashed potatoes and steamed vegetables. Every time I prepare lamb shanks, I wonder whether my dad would allow and I’m pretty sure he would like this lamb shank pie. I stewing these lamb shanks in the oven with tomatoes, red wine, herbs and lots of garlic continuously the meat was falling off the bone then I stripped the chicken, combined it with the cooking juices and covered this with a layer of buttery puff pastry to produce the ultimate lamb shank pie ingredients. It makes for an utterly divine, decadent and entirely good pie which is excellent served with sweet carrots and steamed green beans. The final Winter meal. Match your cake with a pile of mash, a couple of green veggies, or some mushy peas, and you’re good to go. And what better veggie to pop in your pies than mushrooms? Watch this handy video to find a hearty mushroom and lamb shank pie ingredients that you’re forced to enjoy on a winter’s night. These delicious little pies can be made advanced as they reheat well and are always a favourite when prepared around at a party. It’s a fancier type of party pie.
INGREDIENTS
- Mushroom and shank filling
- Two sheets froze butter puff pastry.
- One egg, lightly beaten, for brushing
INSTRUCTIONS
- Brush lightly with egg and cut a small cross into the centre of each.
- Place pies onto a baking tray lined with baking paper.
- Bake until pastry is puffed and golden.
Serve warm
