Lamb And Ale Pot Pies

Theyre famous for being footy-game fare, but with a little know-how you can turn this corner-shop classic into a family favourite.

The ingredient of Lamb And Ale Pot Pies

• 1 tablespoon olive oil
• 3 lamb shanks
• 20 pickling onions
• 250g button mushrooms
• 2 garlic cloves crushed
• 2 tablespoons plain flour
• 300ml bottle ale
• 1 1 2 cups 375ml massel beef stock
• 1 rosemary stem
• 1 dried bay leaf
• 1 sheet 25cm ready rolled puff pastry quartered
• 1 egg lightly whisked
• thick cut parsnip chips to serve

The Instruction of lamb and ale pot pies

• heat the oil in a large flameproof casserole dish over high heat add the lamb and cook turning occasionally for 5 minutes or until brown all over transfer to a bowl add the onions and mushrooms to the pan and cook stirring occasionally for 5 minutes or until lightly browned add the garlic and flour and cook stirring for 1 minute or until fl our is lightly golden return the lamb and pour over the ale and stock add the rosemary and bay leaf and bring to the boil reduce heat to low and cook covered turning occasionally for 11 2 hours or until meat is falling off the bone remove from heat
• remove the lamb shanks and remove the meat from the bones cut into 3cm pieces and return to the pan taste and season with salt and pepper
• preheat oven to 220u00b0c spoon the lamb mixture evenly among four 1 1 2 cup 375ml capacity ovenproof dishes place a pastry square over each dish lightly brush with egg bake in preheated oven for 15 20 minutes or until pastry is puffed and golden serve immediately with parsnip chips if desired

Nutritions of Lamb And Ale Pot Pies

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