Lamb shank pie from Macphie designed for your menu



  1. Heat a large pan until hot, add the lamb and fry until browned on each side. Pop into a large casserole pan.
  2. Fry the carrots, celery, onions and herbs in the pan for a couple of minutes before adding the Macphie Plant-based Demi Glace, water and wine then bring to the boil.
  3. Pour liquid over the lamb shanks and then place the dish in the oven at 150°C for 2 ½ hours.
  4. Remove the bones and set aside.
  5. Allow mixture to cool and then refrigerate.
  6. Use Boeson Trennwax® ‘Spray Extra’ to spray your tins then line them with your pastry.
  7. Spoon in your cooled lamb mixture into the pastry and then add the pastry lid and ensure a tight seal around the edge.
  8. Place the bones through hole in lid.
  9. Glaze using Macphie Plant-based Glaze or GlenGlaze®.
  10. Bake at 190°C for 30 minutes.