Lamb Shank Ragout, Kumara & Egmont Top Pie


Aug 22, 2023

1 min read

    750 gr Bakers or plain flour
    250 gr Mainland Salted Butter
    250 gr Suet or vegetable shortening 
    1 tsp Salt
    1 tbsp Anchor Sour Cream
    2 ea Free-range egg yolk
    100 ml Warm water to bind
    1   Free-range egg yolk, beaten, for glaze
    150 gr Lamb Shank Ragout
    1   Recipe Kumara Mash 
    1   Recipe Egmont Crunch
Lamb Shank Ragout:
4 ea Caster sugar
150 gr Mainland Unsalted Butter
500 ml Milk stout
1/2 tbsp Tomato paste
100 gr Onions, finely diced
100 gr Carrot, finely diced
8 ea Fresh shiitake mushrooms 
200 gr Tomato puree
1 tbsp Brown sugar 
1 tbsp Rosemary and thyme, chopped
3 ea Garlic clove
Kumara mash:
500 gr Kumara, colour of your choice
250 gr Anchor Fresh Cream 
100 gr Mainland Unsalted Butter 
1 tbsp Fresh rosemary and thyme, chopped
Egmont crunch:
200 gr Mainland Egmont Grated Cheese 25g panko breadcrumbs
50 gr Mainland Shredded Parmesan Cheese
  1. Combine flour, chopped thyme, rosemary and salt.
  2. Pre-heat the oven to 200°C and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm deep and 25cm long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper.
  3. For the filling, divide into four portions and mould into balls. Refrigerate while you make the pastry.
  4. To make the pastry, heat water, salt, butter and shortening or suet in a saucepan until just boiling. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead until you have a smooth dough.
  5. Divide the dough into four equally sized balls. Roll out each ball to an 18cm circle, about 5mm thick.
  6. Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape like a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm/1.75in. Wrap a strip of greaseproof paper around each pie and secure with string if you choose (to make sure the pie holds its shape when cooking).
  7. Pipe on kumara mash and top with Egmont crunch.
  8. Put the pies on the baking tray and cut a steam hole in the centre of each. Brush pastry edges with beaten egg yolk and transfer to the fridge to rest for 30 minutes. Bake for 35–40 minutes, or until golden-brown. Serve hot for best results.
Lamb Shank Ragout:
  1. Combine all ingredients with the beef cheeks in a covered oven tray and slow cook at 150°C for 4 hours.
  2. Remove from oven and remove herbs.
  3. Break up the lamb shank, remove bones, sinew etc., and mix with the cooking to bind the pie filling.
Kumara Mash & Egmont Crunch:
  1. Boil kumara in salted water until soft.
  2. In a small saucepan, reduce the cream butter and herbs by 1/3.
  3. Puree kumara and add reduction until smooth.
  4. Mix together Egmont cheese, parmesan and panko and sprinkle on top of pies before cooking.
Related Products

Find the ingredients to make Lamb Shank Ragout, Kumara & Egmont Top Pie today!