Super Green Lamb Shank Pie

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Super Green Lamb Shank Pie

Yield 6

Author Lucy Tweed

Prep time

1 Hour

Cook time

1 H & 30 M

Total time

2 H & 30 M

Ingredients

• 2-3 lamb shanks, cooked and shredded
• 1 cup lamb cooking jelly/stock (from shanks)
• 2 bunches silverbeet, chopped
• 1 block (200g) feta cheese
• 1 bunch dill, finely chopped
• 2 spring onions, finely chopped
• 2 eggs, beaten
• 500g ricotta cheese, divided
• 1kg potatoes, peeled and chopped
• 1 cup Olive oil (lots!)
• Salt and pepper, to taste

Instructions

1. Cook lamb shanks (no pre-browning) with white wine, rosemary, lemon juice, garlic, stock, and onion in a pressure cooker until tender and gelatinous. You can also do this in a slow cooker or in an oven-proof dish with a tight-fitting lid at 170’c for 4-5 hours.
2. Once cooled, shred the lamb in its cooking jelly.
3. Soften the chopped silverbeet in a pan over medium heat.
4. Blend half of the softened silverbeet with the feta cheese until smooth.
5. In a large bowl, combine the shredded lamb, remaining silverbeet, blended silverbeet and feta mixture, dill, spring onions, and beaten eggs. Mix well.
6. Oil a pie pan and spread 250g of ricotta cheese evenly on the bottom.
7. Pour the green herby lamb mixture into the pie pan. Top with the remaining 250g of ricotta cheese.
8. Meanwhile, boil the potatoes until tender, then mash them with plenty of olive oil until smooth and creamy. Season with salt and pepper to taste.
9. Spread or dollop the mashed potatoes over the top of the pie, then use the back of the spoon to indent the mash randomly creating peaks and troughs which will be exciting when it crisps.
10. Preheat the oven to 200°C. Bake the pie for about 30 minutes, until the top is golden brown.

Nutrition Facts

Calories

711

Fat

51 g

Sat. Fat

13 g

Carbs

32 g

Fiber

4 g

Net carbs

28 g

Sugar

2 g

Protein

32 g

Sodium

252 mg

Cholesterol

150 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Use Leftovers: This pie is perfect for using up leftover lamb shanks and stock - or any other cooked meats.

Adjust Seasonings: Taste the mixture before baking and adjust salt and pepper as needed.

Potato Topping: Ensure the mashed potatoes are well-seasoned and leave some rough chunks for the best texture.