Oh so delicious Lamb Shank Pie

This recipe is from my grandmother’s recipe collection, neatly cut from a magazine, this recipe was in Huisgenoot and was sent in by Hendrik Conradie, I’m not sure when tho. This is a huge family favourite and got copied down countless times, it always makes it’s appearance on the table on Christmas day and other special occasions and there is hardly ever any left over.

Ingredients for filling:

  • 1.4 kg Lamb Shanks
  • 25 ml Oil
  • 1 Medium Sized Onion, chopped
  • 50 ml All purpose flour
  • 25 ml Mushroom Soup Powder
  • 240 ml Milk
  • 1 Tin of Mushrooms, drained
  • 10 ml Mustard, I use whatever kind we have
  • 125 ml Cheese, grated
  • Salt and Pepper to taste
Method:
Cook the lamb shanks in enough water until soft, we usually just pop them into the pressure cooker and cook them for about 30 minutes. Keep 200ml of the water it cooked in. Debone the meat and cut into pieces. You can do this the day before and store your meat in the fridge. Fry the onions in a heavy bottom pot until it turns slightly brown. Add the water you kept aside. Mix the flour and mushroom soup powder with the milk and stir into the meat mixture. Add the mushrooms and mustard, boil slowly until the sauce thickens, remove from heat and add the cheese.
Transfer this meat mixture into an oven safe dish.
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Ingredients for top layer:
  • 125 ml Milk
  • 125 ml Oil
  • 1 Egg
  • 200 ml All purpose flour
  • 10 ml Baking Powder
  • Punch of Salt
  • 2 Onions, cut into rings
Mix all of the ingredients together except for the onion rings. Spread it over the meat mixture, arrange the onion rings on top and bake for +- 20 minutes at 200 degrees Celsius.
I use this top pastry layer for many other different things I would like to turn into a pie, so be creative!
 

I’m a South African Beauty, Lifestyle & Travel blogger and I’m currently finding myself in the Urban Jungle of Johannesburg. Very proud dog mom. #30plusblogs

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