Mushroom and Lamb Shank Pot Pies
Mushroom and Lamb Shank Pot Pies

Mushroom and Lamb Shank Pot Pies are hearty and comforting individual pies filled with tender braised lamb shanks, earthy mushrooms, and a rich gravy, all encased in flaky pastry. Here’s how to make them:


For the Braised Lamb Shanks:

  • 4 lamb shanks
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups beef or vegetable broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • Salt and black pepper, to taste

For the Mushroom Filling:

  • 8 ounces mushrooms, sliced
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • Salt and black pepper, to taste

For the Pastry:

  • 2 sheets of puff pastry, thawed
  • 1 egg, beaten (for egg wash)


  1. Braise the Lamb Shanks:
  • Preheat your oven to 325Β°F (160Β°C). Season the lamb shanks with salt and black pepper. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until they are browned. Remove them from the pot and set aside.
  1. SautΓ© Vegetables and Garlic:
  • In the same pot, add the chopped onion, carrots, celery, and minced garlic. SautΓ© for about 5 minutes, or until the vegetables are softened.
  1. Add Lamb Shanks Back In:
  • Return the lamb shanks to the pot. Add the fresh rosemary, thyme, and bay leaf.
  1. Deglaze and Add Broth:
  • Pour in the beef or vegetable broth and red wine (if using). Bring the mixture to a simmer. Stir in the tomato paste. Cover the pot and place it in the preheated oven.
  1. Braise in the Oven:
  • Braise the lamb shanks in the oven for 2.5 to 3 hours, or until the meat is tender and falls off the bone. Remove the pot from the oven and let it cool slightly. Remove the lamb shanks from the sauce and shred the meat, discarding any bones and excess fat. Strain and reserve the braising liquid.
  1. Prepare Mushroom Filling:
  • In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and minced garlic. SautΓ© until the mushrooms are browned and softened. Stir in the heavy cream and cook for a few more minutes until the mixture thickens. Season with salt and black pepper. Remove from heat.
  1. Combine Meat and Mushrooms:
  • Mix the shredded lamb meat with the mushroom filling, combining them in a bowl. If the mixture seems too thin, you can add a bit of the reserved braising liquid to adjust the consistency.
  1. Assemble the Pot Pies:
  • Roll out the puff pastry sheets on a lightly floured surface. Cut them into circles or squares, depending on your preference and the size of your individual pie dishes. Fill each dish with the lamb and mushroom mixture.
  1. Cover with Pastry:
  • Place a piece of puff pastry over each dish, covering the filling. Press the edges to seal the pastry.
  1. Bake:
    • Brush the pastry with beaten egg for a golden finish. Place the pot pies on a baking sheet and bake in a preheated oven at 375Β°F (190Β°C) for about 20-25 minutes, or until the pastry is puffed and golden brown.
  2. Serve:
    • Remove the pot pies from the oven and let them cool for a few minutes before serving. Enjoy your Mushroom and Lamb Shank Pot Pies!

These pot pies are a delicious and comforting meal, perfect for a cozy dinner on a chilly evening. The combination of tender braised lamb, savory mushroom filling, and flaky pastry is sure to satisfy your taste buds.