Step 1
Place the lamb and flour in a large bowl and toss to combine. Season.
Step 2
Heat the oil in a large heavy-based saucepan over medium-high heat. Add the lamb and cook, turning, for 5 mins or until lamb is brown all over. Transfer to a heatproof plate.
Step 3
Add the onion, fennel and garlic to the pan and cook, stirring, for 5 mins or until onion softens. Return the lamb to the pan and pour over the stout. Bring to the boil. Cook for 2 mins or until the stout reduces slightly. Add the stock, diced tomato, tomato paste and rosemary. Bring to the boil. Reduce heat to low. Cover and cook, turning occasionally, for 2 hours or until the lamb is falling off the bone.
Step 4
Add the pumpkin to the pan and cook, uncovered, stirring occasionally, for 15 mins or until the pumpkin is tender and the sauce thickens slightly.
Step 5
Transfer the lamb to a heatproof bowl. Set aside to cool slightly. Use 2 forks to coarsely shred the meat. Discard the bones. Return the meat to the pan and stir to combine. Season. Set aside to cool slightly.
Step 6
Preheat oven to 200°C. Divide the lamb mixture among six 1½-cup (375ml) ovenproof dishes.
Step 7
Place 1 pastry sheet on a clean work surface. Lightly brush with egg. Top with another pastry sheet. Use a 12cm pastry cutter to cut 4 discs from pastry stack. Cut the remaining pastry sheet in half. Lightly brush 1 pastry half with egg. Top with remaining pastry half and use the pastry cutter to cut 2 discs from pastry stack. Place the pastry discs over the lamb mixture in the dishes. Brush with egg. Sprinkle with fennel seeds and salt.
Step 8
Bake for 20-25 mins or until the pastry is puffed and golden.