myBidfood works best on this device in our app.

Download it today

Download on the App Store Download on the Play Store Continue to desktop site

Lamb Shanks Pie with Bacon, Mushrooms & Guinness

A piping hot dish of tender morsels of juicy lamb shank with winter carrots, cooked in a rich gravy and topped with a layer of golden puff pastry. These are cold weather warmers that look great on the plate, make a satisfying meal with a side of mash and peas and taste as good as they look.

Recipe Banner.jpg

Serves 4


60ml olive oil
180g smoked bacon or speck, diced
4 medium carrots, diced
4 celery sticks, diced
2 large onions, diced
4 cloves garlic, minced
250ml Guinness
500ml beef or lamb stock
1 teaspoon nutmeg, freshly ground
20ml tomato paste
Small bunch thyme, tied as bouquet garni
4 Naturalaz Cooked Lamb Shanks
300g button mushrooms, stemmed and quartered
40g plain flour
Puff pastry to cover
Egg wash


Heat the olive oil in a large, heavy based pan over medium high heat. Add the bacon. Cook for a few minutes to render the fat. Add the carrots and cook for five minutes, stirring occasionally. Then add the celery, mix through and cook for five minutes. Stir occasionally. Add the onions and garlic, season with a few pinches of salt and cook for a further 10 minutes until the onions are translucent but not browned.

Turn the heat to high. Add the Guinness and deglaze the bottom of the pan. Add the stock and nutmeg. When boiling, reduce heat to medium low and simmer. Stir in the tomato paste. Add a few pinches of salt, ½ teaspoon pepper and thyme. Cook for 30 minutes uncovered.

Remove the shanks from the packaging. Add the fat and jelly that surround the meat to the pan. Remove the meat from the bone and reserve the bone. Cut the meat into 2.5cm morsels. After the stock and vegetables have been cooking for 30 minutes, add the meat and mushrooms. Reduce heat, cover and simmer for 30 minutes. Meanwhile, pre-heat the oven to 220°C. Clean the frenched ends of the bones. Mix the flour with enough water to make a thin paste. After the pot has simmered for 30 minutes, stir through enough paste to make the juices into a gravy. Check seasoning. Cut out the pie tops to fit 4 x 500 ml pie dishes. Divide the mixture evenly between the pie dishes.

Place the shank bone knuckle-end first into the mixture. With the tip of the knife cut a slit for the bone to fit through. Slide the pastry over the bone and press pastry onto pie dish. Brush pastry with egg wash, place pies onto a tray and bake until the pastry
is golden. Serve hot.