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Take your typical pie recipe to the next level with these tender lamb shank pies. Filled with veggies and served with steamed greens and peas, this dish is a classic you can't go wrong with.

  • Serves4
  • Cook time2 hour
  • Prep time20 minutes, + 10 mins cooling time
Lamb shank pies

Ingredients

  • 1 tbs olive oil
  • 4 Coles Australian Lamb Shanks
  • 1 brown onion, sliced
  • 2 carrots, finely chopped
  • 200g button mushrooms, halved
  • 2 tbs rosemary leaves
  • 1/4 cup (35g) roast meat gravy powder
  • 2 beef stock cubes, crumbled
  • 100g green beans, cut into 2cm lengths
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 30g butter
  • 500g frozen peas
  • 1 garlic clove, crushed
  • steamed greens, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat oil in a large deep frying pan over medium-high heat. Add lamb and cook, turning, for 6 mins, or until browned all over. Transfer to a heatproof plate.
  2. Step 2

    Add onion, carrot, mushroom and rosemary to the pan and cook, stirring occasionally, for 5 mins or until onion has softened. Sprinkle over gravy powder and stir to combine. Gradually add 3 cups (750ml) water, stirring constantly, until well combined. Add beef stock cubes and bring to a simmer. Return lamb to pan. Reduce heat to medium-low and cook, covered, for 1 hour 30 mins or until lamb is tender. Stir in bean and set aside for 10 mins to cool.
  3. Step 3

    Preheat oven to 220°C. Divide lamb mixture among four 5cm-deep, 1½ cup (375ml) capacity ovenproof dishes. Cut 4 circles from pastry large enough to cover tops of each dish. Press edges to seal. Cut leaves from excess pastry and use to decorate pies. Brush with egg. Bake for 15 mins or until pastry is golden.
  4. Step 4

    Meanwhile, melt butter in a large frying pan. Add peas and garlic and cook, stirring for 3 mins or until peas are almost tender. Add ¼ cup (60ml) water and bring to a simmer. Using a potato masher, roughly mash some of the peas. Season with salt and pepper. Serve pies with steamed greens and smashed peas.

Lamb shank pies

Lamb shank pies
  • Serves4
  • Cook time2 hour
  • Prep time20 minutes, + 10 mins cooling time
Ingredients
  • 1 tbs olive oil
  • 4 Coles Australian Lamb Shanks
  • 1 brown onion, sliced
  • 2 carrots, finely chopped
  • 200g button mushrooms, halved
  • 2 tbs rosemary leaves
  • 1/4 cup (35g) roast meat gravy powder
  • 2 beef stock cubes, crumbled
  • 100g green beans, cut into 2cm lengths
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 30g butter
  • 500g frozen peas
  • 1 garlic clove, crushed
  • steamed greens, to serve
    Description

    Take your typical pie recipe to the next level with these tender lamb shank pies. Filled with veggies and served with steamed greens and peas, this dish is a classic you can't go wrong with.

    Method
    1. Step 1

      Heat oil in a large deep frying pan over medium-high heat. Add lamb and cook, turning, for 6 mins, or until browned all over. Transfer to a heatproof plate.
    2. Step 2

      Add onion, carrot, mushroom and rosemary to the pan and cook, stirring occasionally, for 5 mins or until onion has softened. Sprinkle over gravy powder and stir to combine. Gradually add 3 cups (750ml) water, stirring constantly, until well combined. Add beef stock cubes and bring to a simmer. Return lamb to pan. Reduce heat to medium-low and cook, covered, for 1 hour 30 mins or until lamb is tender. Stir in bean and set aside for 10 mins to cool.
    3. Step 3

      Preheat oven to 220°C. Divide lamb mixture among four 5cm-deep, 1½ cup (375ml) capacity ovenproof dishes. Cut 4 circles from pastry large enough to cover tops of each dish. Press edges to seal. Cut leaves from excess pastry and use to decorate pies. Brush with egg. Bake for 15 mins or until pastry is golden.
    4. Step 4

      Meanwhile, melt butter in a large frying pan. Add peas and garlic and cook, stirring for 3 mins or until peas are almost tender. Add ¼ cup (60ml) water and bring to a simmer. Using a potato masher, roughly mash some of the peas. Season with salt and pepper. Serve pies with steamed greens and smashed peas.