Lamb mushroom and beer pot pies

INGREDIENTS

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

PREPARATION

1. 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.
2. 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.
3. 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.
4. 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.
5. Divide stew among 4 small pie dishes.
6. 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.
7. 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.
8. Serve with creamy mashed potatoes and vegetables of your choice.