Wholesome Cook
Australia Day

Lamb Shank and Mango Chutney Pies PLUS 10 Other Savoury Pie Filling Ideas

Personally, I find the combination of flaky pastry pies filled with slow-cooked lamb shanks and the aroma of exotic spices in the mango chutney, simply irresistible. The recipe is fantastic for using up any type of leftover slow-cooked or pulled meat and the pies freeze well, so not much can go to waste. 

 Lamb shank pies

Unless you come from an Australian background or British or Irish heritage, the concept of a meat pie may be a little foreign to you. In fact, my Mum would often giggle when being told someone was having a “meat cake” – a translation she came up with to justify the giggle-worthiness of the now Aussie classic.

For me, it’s a pie as good as any. And this one is no exception.

Lamb shank pies

The appeal of its classic, light and flaky puff pastry “lid” goes beyond just the “lid”. Because if you want out-of-this-world pies, use puff pastry for both the case and the lid. Have you ever tried it? You so should next time…  There’s a pie shop in the city that sells all-round puff pastry pies and they are amazing. The pastry crisps up while remaining inherently light, unlike those stodgy, rubbery and floury shortcrust pie “bowls” used in so many pies.  

Lamb shank pies

Prompted by the cooling weather and the last of the season’s mangoes I whipped up the Mango Chutney adapting from this recipe a couple of weeks back. With the weather turning colder and rainy later that week, these Lamb Shank and Mango Chutney Pies with a warm hint of curry, were a welcoming comfort. Perfect for anyone who is not a big fan of meat off the bone. The last two are tucked away in the freezer, waiting to be devoured one day soon when the weather turns for the worse and we’ll be in need of a quick, but nourishing meal. 

Here are 10 Other Savoury Pie Filling Ideas:

Lamb shank pies

Lamb shank pies
Print Recipe Pin Recipe
No ratings yet

Lamb Shank and Mango Chutney Pies PLUS 10 Other Savoury Pie Filling Ideas

The recipe works well with any leftover slow-cooked meat but lamb and the mango chutney adapted from Lorraine's recipe go together especially well. Makes 6 pies. Or about 9 if you don't have a pie tin and you make the pies in a muffin tin - you may need to re-roll the scraps to make the last pie. You will need to adjust the amount of puff pastry sheets. Dairy-free, egg-free, use gluten-free puff pastry for a GF version.
Prep Time45 minutes
Cook Time3 hours 20 minutes
Total Time4 hours 5 minutes
Servings: 6


For the Lamb Shanks:

  • 2 lamb shanks trimmed
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp oil
  • 4 bay leaves
  • 1 tbsp cloves
  • 2 cups red wine

For the Curried Mango Chutney:

  • 2 firm mangoes flesh only, chopped roughly
  • 1/2 cup apple cider vinegar
  • 1/2 cup coconut sugar
  • 2 red onions chopped finely
  • 2 tbsp freshly grated ginger
  • 2 tsp curry powder
  • 1/2 tsp cinnamon
  • 2 tsp cloves ground
  • 1/2 tsp salt

For the pies:

  • 3 cups slow-cooked lamb shank meat
  • 1 cup mango chutney
  • 1 tsp cooking oil I used peanut oil
  • 3 sheets rolled puff pastry cut into 4 even squares each, 26cm / 10in


To prepare the Lamb Shanks:

  • Wash lamb shanks under cold running water. Pat dry with paper towels. Mix together the spices: paprika, cumin, pepper, salt, onion powder and garlic powder. Rub spice mix into the shanks.
  • Heat oil in a heavy-based casserole or a stock pot large enough to hold the shanks lying flat. Add enough cold water to cover the shanks. Add bay leaves, cloves and 2 cups red wine. Cover and bring to a boil. Reduce heat to a gentle simmer and cook covered for 3 hours, or until the shanks are tender and the meat is falling off the bone. (In the meantime, prepare the chutney).
  • When the meat is ready, turn off the heat and allow the meat and brine to cool for a few hours, or overnight.before picking the meat off. Discard the bones, gristle and stock.

To prepare the Mango Chutney:

  • Place all ingredients in a medium-sized pan over medium heat. Bring to a boil then reduce to a slow simmer and cook, covered, for 30 minutes. Stir often and add a little water if the chutney becomes too thick, When ready, remove from heat and allow to cool before using.

To prepare the Lamb Shank and Mango Chutney Pies:

  • Preheat oven to 220C (200C fan-forced, 425F, gas mark 7).
  • In a large bowl, mix together the lamb shank meat and mango chutney.
  • Grease your pie tins inside and around the rim with oil.
  • Place 3 pastry squares into the pie tin holes and press gently into the cavity. Spoon enough lamb shank mixture into the pastry to come up to the edge of the tin. Cover with another pastry square and press firmly around the edges to seal. Trim pastry edges with a sharp knife. Repeat the process with the remaining pies.
  • Bake for 15-20 minutes or until the pies have turned golden brown and crisp. The lids may come loose during baking, but don't worry, they will add to the pies' rustic charm.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook



Anne S April 8, 2013 at 8:01 am

OMG! Yum… Perfect for this sort of weather, you are right.

Ben April 8, 2013 at 9:06 am

This soudns amazing, I’m a big pie lover and glad to see you can use leftovers in this and freeze the pies too! Thanks for sharing.

Tessa April 8, 2013 at 9:10 am

Looks fabulous! I love your choice of spices for the chutney. I’ve never made chutney before… I guess it’s about time!

Martyna @ Wholesome Cook April 9, 2013 at 11:33 am

Indeed! It’s fantastic to add flavour to stews, soups, spaghetti, pasta bakes, risotto, served with fish or meat and in PIES! Plus this one has the added benefit of healthy apple cider vinegar and coconut sugar (rather than processed sugar).

john | heneedsfood April 8, 2013 at 10:39 am

How could anybody not like a good pie? I sure love these!

Kate C April 8, 2013 at 10:50 am

I made a lot of Mango Chutney this summer and I can imagine my carnivorous family eating all of these within minutes. Thank you again Martyna for another amazing recipe.

Martyna @ Wholesome Cook April 9, 2013 at 11:34 am

You are welcome Kate and good on you for making your own preserves for the cold season. :-)

rsmacaalay April 8, 2013 at 6:53 pm

Looks like you got a killer combination there, lamb and mangoes sounds nice

Maureen | Orgasmic Chef April 8, 2013 at 10:37 pm

What sort of pie pan is that Martyna? I want one. :) Those pies look amazing. My husband would give me anything if I served a pie like that, I’m sure of it.

Martyna @ Wholesome Cook April 9, 2013 at 11:36 am

It’s just a regular 6-hole pie tin similar in design to muffin trays. Most department stores should have them and they are quite cheap. Mr Chippy texted me from work actually saying “just had my yummy pie for lunch” yesterday. *smiles*

Sara April 9, 2013 at 10:25 am

This looks fantastic! Great flavors. :)

Lorraine @ Not Quite Nigella April 11, 2013 at 8:22 pm

Hehe I like that phrase “meat cake”! I might use it next time. It’s definitely coming onto the weather for this! :)

Bam's Kitchen (@bamskitchen) April 12, 2013 at 2:55 pm

Your “meat cakes” are gorgeous! I love the savory and sweet combination of the lamb and mangoes and with the delicate crispy pastry dough a perfect start for Australia’s fall weather. Have a super weekend. BAM

Martyna @ Wholesome Cook April 12, 2013 at 5:46 pm

Thank you BAM! You too!

Stef April 14, 2013 at 7:41 am

Hi, Your blog is defiantly my new fav at the moment! I am wanting to make these pies but I am not too sure what you mean by place 3 pastry squares into the pie tin, when you say you only need 2 sheets cut into 4 pieces but it makes 6-9 pies? Thank you!!

Stef April 14, 2013 at 7:49 am

Also do you think I could use bought curried mango chutney? Thankyou!

Martyna @ Wholesome Cook April 14, 2013 at 9:07 am

Hi Stef, thank you for your kind words and pointing out the obvious… the pastry amount should read 3 sheets – I have updated now thanks to your prompt. That way, each sheet makes 2 pies. If making them smaller, you may need to re-roll the scraps to make the last mini pie. I’ve added the text too. If you prefer, you can use store-bought mango chutney just make sure to add a little curry powder to it if the flavour is not too prominent in the chutney :-)

Anna April 17, 2013 at 8:06 am

Those pies look fantastic…! One of my favourite pie fillings is from one of Bill Granger’s books – chicken, leek and pea pies…such comfort food :)


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.