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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 7 Uel and Shannelle: Lamb Shank Pie with Pea Mash

Catch Uel and Shannelle on TV2's My Kitchen Rules

Prep: 45 mins (+30 mins chilling)

Cook: 3 hours

Serves: 4



  • 4 lamb shanks
  • Salt and pepper, to season
  • 2 tbs vegetable oil
  • 1 carrot, peeled, diced
  • 1 eschalot, finely chopped
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • 1 celery stick, white part only, finely chopped
  • 375ml (1 and 1/2 cups) dry white wine


  • 300g (2 cups) plain flour, plus extra, to dust
  • 225g cold butter, cut into cubes
  • 1 egg, beaten

Pea Mash

  • 2 medium potatoes, peeled, cut into cubes
  • 500g frozen baby peas
  • 60ml (1/4 cup) milk, warmed
  • 25g butter, melted
  • 25g finely grated parmesan
  • 1/2 cup finely chopped mint


  1. Preheat oven to 150C. Season lamb all over with salt and pepper. Heat half the oil in a large flameproof casserole dish over medium-high heat. Add lamb shanks and cook, turning continuously, for 5 minutes or until browned all over. Remove and set aside.
  2. Reduce heat to medium and add remaining oil to dish. Add carrot, eschalot and celery and cook, stirring occasionally, for 3 minutes or until softened. Stir in garlic and herbs, then add wine. Simmer for 4 minutes or until reduced by half. Return lamb to dish with 500ml (2 cups) water and increase heat to high. Cover tightly and bring to the boil. Place dish in oven and cook for 2 hours or until lamb is tender and falling off the bone.
  3. Remove lamb from dish and place in a bowl. Using a fork, coarsely shred meat, discarding bones. Cover tightly with foil and set aside. Reserve sauce.
  4. Place dish over medium heat and simmer for 7 minutes or until thickened and reduced.
  5. To make pastry, process flour and butter in a food processor until mixture resembles crumbs. Add 40ml iced water and process until mixture just comes together. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
  6. Divide dough into four portions. Using a lightly floured rolling pin, roll out dough on a lightly floured surface into a 3mm-thick circle.
  7. Increase oven to 200C. Roll four sheets of foil into balls, about the size of a tennis ball. Cover with a square of baking paper. Mould pastry circle over top to form a dome. Brush with egg.
  8. Place pastry domes on an oven tray and bake for 20 minutes or until golden and crisp. Cool slightly. Remove pastry from moulds.
  9. To make mash, place potatoes in a saucepan of cold water, bring to the boil and boil for 15 minutes or until almost tender. Add peas and boil for a further 5 minutes or until potatoes and peas are tender. Drain and allow steam to evaporate. Add milk and butter, mash to combine. Add parmesan and mint. Mash to combine, then season with salt and pepper.
  10. Divide pea mash among serving plates. Top with a mound of shredded lamb and spoon a little sauce on top. Place a pastry dome on top to serve.



  • For a hit of heat, add a little chopped fresh chilli to the lamb shanks with the eschalot.
  • Lamb shanks can be cooked two days in advance. Keep in sauce and refrigerate in an airtight container.
  • If you are short of time, you can use frozen shortcrust pastry.