Lamb shank pie? Well, it’s winter. Cold. Rainy. There’s no doubt you have probably dusted off the slow cooker and perhaps even made some  lamb shanks. My hubby loves shanks, so he makes them for us all the time.

I won’t give you a shank recipe, because you probably already have a favourite. But we adapt our recipe to suit Harry:

• Use no-added-salt products such as stocks/sauces/diced tomato
• Omit the wine for more stock/water
• Add more vegetables
• Season with salt and pepper once served so I can use the leftovers for Harry

You can make little pies out of any casserole or slow cooker meal really, as long as it is suitable for the age of your child and not too rich.

I have used pastry here, but normally I would use mountain bread or pita bread for a healthier option.

Nutrition Note: If you like to indulge in pastry, try making “pot pie” versions using small ramekins lining only the top with pastry. It’s a healthier option and keeps portion sizes under control.

Ingredients

• Butter or cooking oil to grease
• 6 Puff Pastry sheets or 8 Mountain Bread
• 1-2 cup(s) leftover lamb shank mixture (cooled)
• 1 egg, lightly whisked

Method

Step 1

Preheat the oven to 180oC. Prepare a large 6 hole muffin tin by greasing 4 holes. -

Step 2

Cut your pastry to size so you have four pie cases and four lids (you may want to use two sheets if using mountain bread). Line 4 muffin tin holes with the pastry or mountain bread. Blind bake using baking paper and rice/baking weights for around 10 minutes or until it is partially cooked. Remove from the oven. -

Step 3

Divide the shank mixture into four and spoon into the pastry cases (you want some liquid but not too much or the pies will be too soggy). Top with a lid if using pastry, and brush with egg mixture. Pierce a hole in the top. -

Step 4

Bake for around 25 - 30 minutes or until meat is hot and pastry/bread is crispy. -