Long an Aussie favorite, meat pies have become all the rage here in the U.S., with trendy pie shops opening in cities across the country. These golden, flaky-crusted delights are a far cry from the mystery meat pies of decades past. You'll discover plenty of fresh, tasty meats and veggies in offerings like the Braised Lamb Shank at Boston's KO Catering and Pies, or the Curry Lamb pie at The Australian Bakery Café in Marietta, Georgia.
Australian Lamb pies are also a snap to make at home, for an easy, savory meal—and wonderful leftovers are guaranteed, if you can bear to keep any around. In this easy recipe, tender Australian Lamb is simmered in beer and divided into four individual pastry shells. Brushing the shells with an egg wash helps to give them a beautiful golden color, and roasting the pies is a must, to achieve that right combination of savory, juicy flavor and firm-yet-flaky crust. While the pie is in the oven, kick back with the rest of the beer and get ready for warm, comforting aromas to fill your kitchen.
Lamb Mushroom and Beer Pot Pies
Servings
4
Prep/Cooking Time
2¼ hours
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
Method
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 eight 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 one 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 four 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.
Snag an Aussie Lamb pie at one of the shops below, and share your experience!
KO Catering and Pies, Boston
Australian Bakery Café, Marietta (just outside of Atlanta)