Lamb Mushroom and Beer Pot Pies

Ingredients

2 pounds Australian boneless lamb shoulder or leg, cubed
½ cup plain flour
1 teaspoon nutmeg
salt and freshly ground pepper
2 tablespoons olive oil
3 cups light beer
1 pound small portabella mushrooms, quartered
1 package puff pastry sheets, thawed
1 egg, beaten
black sesame seeds

To Serve:
creamy mashed potatoes and vegetables

Directions

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.