LAMB, RED WINE & POTATO PIES

MAKES 4 PREP 20 MINS COOK 2 HOURS

• 2 tbsp olive oil

• 1.2kg (4) lamb shanks

• ¼ cup plain flour, seasoned

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 2 stalks celery, finely chopped

• 1 tbsp rosemary leaves, chopped

• 4 tomatoes, chopped

• 2 cups red wine

• 2 garlic cloves, crushed

• ½ cup cheddar cheese, grated

TOPPING

• 4 cream delight potatoes, peeled, quartered

• 30g butter

• ½ cup milk

1 In a large heavy-based saucepan, heat oil on high. Toss shanks in flour, shaking off excess. Brown 4-5 mins, turning. Remove to a plate.

2 Using same pan, reduce heat to medium. Saute onion, carrot, celery and rosemary 4-5 mins until lightly browned.

3 Return shanks to pan with tomatoes, wine and garlic. Bring to boil on high. Reduce heat to low. Simmer, covered, 1½ hours until lamb is very tender and easily separates from bones.

4 TOPPING Meanwhile, cook potatoes in a medium saucepan of boiling, salted water, 15-20 mins, until tender. Drain well and return to pan. Mash well with butter and milk. Season to taste.

5 Preheat oven to 200°C. Remove shanks from pan and shred meat, discarding bones. Return to pan with sauce. Season to taste.

6 Divide lamb mixture evenly among 4 x 1¼-cup, ovenproof dishes. Spoon over mash, roughing up surface with a fork. Sprinkle evenly with cheese.

7 Bake 15-20 mins until topping turns slightly golden.

8 To freeze, prepare to Step 6. Wrap each pie in 2 layers of plastic wrap. Freeze up to 2 months. To reheat from frozen, increase baking time to 35 mins.