Can I make this pie ahead of time?
Yes, you can assemble the pie completely and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
DINNER
Hearty New Zealand Lamb Shank Pie with Kumara Topping
Indulge in a truly satisfying meal with this New Zealand-inspired lamb shank pie. Succulent lamb shanks are slow-cooked until fall-off-the-bone tender, bathed in a deeply flavorful gravy, and then crowned with a vibrant, naturally sweet kumara (sweet potato) mash. This comforting dish is a perfect centerpiece for any family dinner, offering a delightful and unique take on a classic savory pie.
HOW TO MAKE IT
Let's cook.
01
Season the lamb shanks generously with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks and set aside.
02
Deglaze the pot with 1/2 cup red wine, scraping up any browned bits from the bottom. Add 1 cup beef broth and 1 teaspoon dried rosemary. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer.
03
Cover the pot tightly and transfer it to an oven preheated to 325°F/160°C. Braise for 2 hours, or until the lamb is very tender and easily pulls from the bone.
04
While the lamb braises, prepare the kumara topping. Place the peeled and chopped kumara in a saucepan and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until very tender when pierced with a fork. Drain well.
05
Mash the cooked kumara with 1/4 cup milk and 1 tablespoon butter until smooth. Season with 1/4 teaspoon salt. Set aside.
06
Once the lamb is tender, remove the pot from the oven. Carefully remove the lamb shanks from the pot and shred the meat from the bones, discarding the bones and any excess fat. Return the shredded lamb to the pot with the braising liquid, stirring to combine.
07
Spoon the lamb mixture into an oven-safe pie dish or individual ramekins. Carefully spread the mashed kumara topping evenly over the lamb mixture.
08
Return the pie to the 325°F/160°C oven and bake for 20-25 minutes, or until the kumara topping is lightly golden and the filling is bubbling. For a crispier topping, you can briefly broil it for 2-3 minutes at the end, watching carefully to prevent burning.
About This Recipe
Indulge in a truly satisfying meal with this New Zealand-inspired lamb shank pie. Succulent lamb shanks are slow-cooked until fall-off-the-bone tender, bathed in a deeply flavorful gravy, and then crowned with a vibrant, naturally sweet kumara (sweet potato) mash. This comforting dish is a perfect centerpiece for any family dinner, offering a delightful and unique take on a classic savory pie.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add chopped carrots, celery, and onion to the pot with the lamb shanks before braising. A touch of tomato paste can also deepen the richness of the gravy. Ensure the kumara is mashed smoothly for a creamy topping.
Easy Substitutions
If kumara (orange sweet potato) is unavailable, regular sweet potatoes or even a mix of sweet and regular potatoes can be used for the topping. Beef shanks can be substituted for lamb shanks, though cooking time may vary slightly. For a thicker gravy, whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 10 minutes of braising on the stovetop.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a conventional oven at 350°F/175°C until heated through, about 15-20 minutes.
Serving Suggestions
Serve this pie with a fresh green salad dressed with a vinaigrette, steamed green beans, or a side of crusty bread to soak up the delicious gravy. It also pairs wonderfully with a glass of New Zealand Pinot Noir.
Common Mistakes
Overcooking the kumara can make it watery; cook until just tender. Not browning the lamb shanks sufficiently will result in less flavor in the final dish. Not braising the lamb long enough will leave the meat tough; ensure it's fork-tender before shredding. Over-salting the kumara topping if the lamb gravy is already well-seasoned; taste and adjust.
Frequently Asked Questions
What if I don't have an oven-safe pot?
You can sear the lamb in a regular pot, then transfer it to a baking dish with the liquid, cover tightly with foil, and braise in the oven.
Can I freeze this pie?
Yes, the assembled and unbaked pie can be frozen for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding extra baking time as needed.
MORE TO KNOW
The key to a truly delicious lamb shank pie is slow braising. This process breaks down the tough connective tissues in the lamb shanks, resulting in incredibly tender, fall-off-the-bone meat that is packed with flavor. Don't rush this step; the longer and slower the braise, the better the texture and taste. The kumara topping adds a unique New Zealand touch, providing a naturally sweet and earthy contrast to the savory lamb. If you prefer a slightly less sweet topping, you can mix in some regular mashed potatoes.
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