Lamb Shank and Green Vegetable One Pot Pie

Lamb Shank and Green Vegetable One Pot Pie

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This one pot recipe is comfort food meets easy family meal! Filled to the brim with veggies,  melt in your mouth lamb and then topped with golden pastry...I mean, what more could you want from a family meal?

Age Recommendation - from 6+ months (with modifications) Modifications: this recipe slow cooks the meat and vegetables inside the pie, so they are super soft, making it great for BLW and bubs on finger foods. You can use the "squish test" to ensure it is a suitable texture for your little one (squish food between your thumb and index finger- if it squishes easily it is fine to serve!). The peas will need to be mashed for babies under 12 months of age. Pastry can be hard and a little flakey- strips of the softer part in the middle are okay, but avoid anything too crunchy, flakey or hard until a little older (generally 10+ months).  For Puree and Mashed Bubs: for babies starting with purees- simply scoop some filling out of the pie and blend! You can also easily fork mash this recipe. We are all about dishes that can feed EVERYONE in the home.

Allergen Information:

This recipe contains wheat and soy in the puff pastry. You can find allergy friendly puff pastry in the freezer section of many supermarkets if needed. Another option would be to skip the puff and add some mashed potato on top to turn it into a shepherds pie.

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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)

That's it! Enjoy!

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