Lamb Shank and Green Vegetable One Pot Pie

Ingredients

• 4 cups of diced green vegetables (we used 1 x bunch of asparagus, 1 x small head of broccoli, 1 cup of frozen peas, 1 x zucchini). To make it even more budget friendly you could use mixed frozen vegetables.
• 4 x lamb shanks (we chose these because they give incredible flavour and are pretty affordable at $9.50/kg but you could also use mince).
• 1 x 700g jar passata
• 1 x 140g tomato paste
• 2 x cups of water (1 cup at the start and 1 cup when you add your veggies in)
• 2 x onion diced
• 1 x tsp olive oil
• 2-3 cloves of garlic minced
• 1 tsp finely diced rosemary
• 1 tsp dried oregano
• 2 sheets of ready made puff pastry

Directions

• Preheat the oven to 180 degrees Celsius
• Pop your olive oil, onion, garlic, shanks, pasata, tomato paste and 1 cup of water in an oven proof pot or baking dish
• Cover with a lid or foil and let cook in the oven for 2.5-3 hours, or until the meat comes off the bone.
• Remove the bones and add in your vegetables and final cup of water. Return to the oven for another 30-45 minutes
• Take out and top with your puff pastry. We did a little patch work design to make it instagram friendly, but if you don't have time for this, just pop it on top.
• Cut a slit in the middle to allow the steam to escape when back in the oven
• Brush with a little bit of egg and a sprinkle of sesame seeds (optional but adds a nice golden colour)
• Pop back into the oven to brown up (20- 30 minutes)

Storage Instructions

Allow leftovers to cool completely, then store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. The pastry softens once stored, but the filling reheats beautifully. Reheat until piping hot and cool to a safe temperature before serving.

Nutrition Notes

Slow-cooked lamb shanks provide iron, zinc and protein in a form that's lovely and soft for little gums, while the four cups of green vegetables add fibre, folate and vitamin C. A genuinely hearty, nourishing family meal.

Parent Tip

Use the squish test to check the texture is right for your little one — if the food squishes easily between your thumb and index finger, it's good to serve. Pastry can be flaky, so offer soft middle strips and avoid anything too crunchy until around 10+ months.

Frequently Asked Questions

From what age is this suitable?

From around 6 months with modifications. The slow-cooked meat and veg are very soft, making it great for BLW; for purees, simply scoop out some filling and blend, or fork mash.

How do I serve the pastry safely?

Pastry can be hard and flaky. Strips of the softer middle are okay, but avoid anything too crunchy or hard until around 10+ months. Mash the peas for babies under 12 months.

Can I make it without puff pastry?

Yes — use an allergy-friendly puff pastry, or skip the pastry and top with mashed potato to turn it into a shepherd's pie.

Can I use mince instead of shanks?

Yes — lamb shanks give incredible flavour and are budget-friendly, but mince works well and cooks faster.