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Lamb Shank Filling and Jus:

Step One

Season the lamb shank with salt and pepper, then coat in flour.

Step Two

Sear the lamb in a medium-high heat roasting pot coated with oil until brown on all sides. Once browned, set aside on a tray.

Step Three

Using the same pan, cook the onion, carrot, celery, and garlic. Add more oil if needed and cook until browned. Add tomato paste and cook for 1-2 minutes.

Step Four

Return the lamb shank to the pan and deglaze with red wine. Cover with beef stock. Add thyme, bay leaf, and black peppercorns.

Step Five

Cover with a lid and cook for 3-4 hours at 150°C or until the meat is tender. Once tender, remove the shank and let cool. Shred the meat into large pieces.

Step Six

In a separate pot, create a roux by cooking flour and spread until a brown roux forms.

Step Seven

Slowly add the hot sauce/vegetable mix back into the roux and stir in the shredded lamb. Keep some sauce aside for serving.

Step Eight

Season with chopped herbs, salt, and pepper. Place in the fridge to cool.

Mash:

Step One

Peel and cut the potatoes into large cubes. Place in a pot covered with cold water and bring to a boil.

Step Two

Once boiling, reduce heat slightly but continue cooking on high until potatoes are tender.

Step Three

Strain the potatoes, discard the water, and pass them through a drum sieve into a bowl.

Step Four

While the potatoes are hot, fold through Meadow Lea Original Spread and season with salt and pepper to taste.

Pie Assembly:

Step One

Line a pie tin with Pampas puff pastry. Add the lamb shank mix and top with another layer of Pampas puff pastry.

Step Two

Use egg wash to join the edges and glaze the top.

Step Three

Bake in the oven at 180°C for approximately 45 minutes or until golden.

Smashed Peas:

Step One

Cook the diced brown onion in oil in a pot until lightly golden. Add vegetable stock and bring to a boil.

Step Two

Add frozen peas and cook for 10-20 seconds. Transfer the pot to ice-cold water to cool the mix.

Step Three

Strain the peas and place them in a blender. Slowly add small amounts of stock until the desired consistency is reached.

Step Four

Season with salt, pepper, and spread. Once mixed, transfer to a bowl and stir in finely chopped mint.

Serve with jus in a pouring jug.