Slow Cooker Lamb Pie with Pink Port & Peppercorns

Now I don't know about anyone else, but if I ever get served a lamb shank my first thought is 'fabulous, I love lamb shank'. However the thought that comes immediately afterwards is 'oh the SIZE of it!!' In my opinion, they're just too big to serve on a plate for one person. Almost intimidating.

I was determined to try this method. Slow cooked lamb shank in my trusty slow cooker with some pink port, pulled into nice size mouthfuls and popped into filo pastry to make a delicious pie. You can, of course, use shortcrust pastry if you prefer, but I think this works best. And the great thing is that it serves four meals - not two!

Ingredients:

2 lamb shanks
1 large onion, chopped
2 cloves garlic, chopped
2 small carrots, chopped
2 shot glasses of pink port
6 shot glasses of water
1 tsp. peppercorns, crushed (use pink ones if you have them!)
big pinch salt

bisto gravy granules
six sheets filo pastry sheets
25g butter, melted

Method:

Put the first 8 ingredients into a slow cooker and cook on high for about 6-7 hours. The meat will be falling off the bone. Put the meat onto a plate to cool and strain the juice from the veg, reserving both.

Make the stock into gravy using gravy granules (or thicken with cornflour) until its nice and thick. Put the vegetables into a bowl and pull the lamb apart with your fingers, keeping the chunks a good size, adding it to the veg. Pour enough gravy in to moisten well and stir to combine.

Layer the pie dish with the pastry (brushing melted better in between the layers) leaving the sides hanging over to make the top (see pic below) and then add the filling.

Gently place the overhanging pastry and brush with the last of the butter (see below)

Pop in the oven at 190 C for about 30 minutes, or until golden. Serve with lots of green vegetables like peas and broccoli.

Absolutely delicious with a crisp pastry and soft lamb filling. You'll love it!