Lamb Shank Pie with Pampas Puff Pastry
Method
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.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 |
WHAT IS A RECIPE CALCULATOR?
A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
HOW TO USE OUR RECIPE CALCULATOR
Enter your recipe name, method and serving size, and the number of servings the recipe makes.
Select “+ Add Ingredient” to build your ingredient list, then enter the quantity purchased and cost of goods for each item.
Enter the quantity your recipe actually uses for each ingredient, in grams, millilitres or each.
Select Calculate to see your total cost across the batch, plus the same figure with GST added and your cost per serve. This is where the calculator divides your total batch cost by your number of servings, converting it into a cost per portion.
Enter a Selling Price per serve to see your Food Gross Profit, Food Markup percentage and Total Generated Profit.
WHY FOODSERVICE BUSINESSES USE OUR RECIPE CALCULATOR
Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
Bakeries producing large batches need to know the per-unit cost still holds as bakery ingredient prices shift. Contract caterers working to a fixed per-meal budget, such as aged care or education providers, can check a recipe against that budget before it goes into a wider meal planner or seasonal menu.
Across all of these, the value is the same. You get a cost per serve and a margin you can trust, built from your actual supplier pricing rather than an estimate.
Browse our recipes for menu inspiration, then cost them here before you commit to a price.
WHAT MAKES OUR RECIPE CALCULATOR DIFFERENT
Most recipe cost calculators are standalone software with no link to where you actually buy. Ours sits within Goodman Fielder Food Service, a foodservice supplier. Once you’ve priced a recipe and know your numbers, you’re already talking to the team that supplies the ingredients themselves. If a margin looks tighter than expected, that’s a conversation about ingredient pricing you can have straight away.
If you want to work through pricing on a specific dish or menu, our team can help. Get in touch today.