Lamb Mushroom & Beer Pot Pies
Tender lamb cubes are simmered in light beer with nutmeg and portobella mushrooms until fork-tender, then topped with flaky puff pastry for the ultimate comfort food experience. These individual pot pies are perfect for cozy dinners or impressing guests.
| Serving Size | 4 |
|---|---|
| Cook Time | 2 hrs. 15 mins. |
Ingredients
- 2 pounds lamb cubes
- 1/2 cup flour
- 1 teaspoon nutmeg
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 3 cups light beer
- 1 pound small portobella mushrooms, quartered
- 1 package puff pastry sheets, thawed
- 1 egg, beaten
- Black sesame seeds
Preparation
- Place the lamb, flour, nutmeg, 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 mushrooms, adjust seasonings to taste. Allow to simmer for 10 to 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” 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.
Lamb Mushroom & Beer Pot Pies
Tender lamb cubes are simmered in light beer with nutmeg and portobella mushrooms until fork-tender, then topped with flaky puff pastry for the ultimate comfort food experience. These individual pot pies are perfect for cozy dinners or impressing guests.
4
Cook: 2 hrs. 15 mins.
Preparation
- Place the lamb, flour, nutmeg, 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 mushrooms, adjust seasonings to taste. Allow to simmer for 10 to 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” 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.
Ingredients
- 2 pounds lamb cubes
- 1/2 cup flour
- 1 teaspoon nutmeg
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 3 cups light beer
- 1 pound small portobella mushrooms, quartered
- 1 package puff pastry sheets, thawed
- 1 egg, beaten
- Black sesame seeds
