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Lamb Mushroom and Beer Pot Pies

Looking for a delicious natural lamb recipe? Try out this simple, yet tasty recipe for Lamb Mushroom and Beer Pot Pies from the experts at Australian Lamb!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 2 hours & 15 minutes
    •    Yield: Serves 4


    •    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


  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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with creamy mashed potatoes and vegetables of your choice.

This great family recipe is thanks to True Aussie Beef and Lamb at


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