These pot pies are perfect for entertaining guests and everyone gets to have their own. Thank you to our friends at True Aussie, for this creative recipe.
Lamb mushroom and beer pot pies
- 900g of The Meat Club Butterflied leg of lamb, cubed
- ½ cup plain flour
- 1 teaspoon nutmeg
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 3 cups light beer
- 1 pound small portabello mushrooms, quartered
- 1 package puff pastry sheets, thawed
- 1 egg, beaten
- Black sesame seeds
- Creamy mashed potatoes and vegetables, to serve
- Place the diced lamb, flour, nutmeg and salt and pepper into a bag or bowl and toss to make sure all the lamb is well-coated.
- Heat the oil in a medium-heavy pot over medium-high heat. Cook lamb until browned on all sides, about 8 minutes. Add the beer and stir well to combine.
- Bring to a simmer. Cover, and reduce heat to medium-low. Gently simmer until lamb is tender, about 1 hour, stirring at intervals to avoid sticking.
- Stir in the prepared mushrooms, adjust seasonings to taste. Allow to simmer for 10-15 minutes with the lid removed, until the juices are reduced and thickened. Allow to cool completely.
- Divide stew among 4 small pie dishes.
- Cut four 7-inch squares of pastry. Cover each pot pie with a pastry square, allowing it to drape over the sides. Refrigerate until cold, approximately 15 minutes.
- Preheat oven to 400°F. Brush pie tops with egg wash and sprinkle with black sesame seeds. Bake pies on a rimmed baking sheet until crusts are golden brown, about 30 minutes. Transfer to a wire rack to cool slightly, about 10 minutes.
- Serve with creamy mashed potatoes and vegetables of your choice.