Combine the flour, 1 tablespoon of the salt and 2 teaspoons of the pepper and then toss with the lamb.
Heat the butter and 2 tablespoons of the olive oil in a large Dutch oven over medium heat. Brown the lamb 5 to 7 minutes, turning occasionally. (You may have to do this in two batches depending on the size of your Dutch oven.) Transfer the lamb to a bowl and reserve ant remaining fat in the pot.
Cook the finely minced onions in the Dutch oven until just starting to turn golden brown, 10 minutes, using a wooden spoon to scrape the bottom. Return the lamb and any accumulated juices to the pot along with the garlic. Stir together and then open that wine! Pour in the wine and add the tomato paste, onion powder, rosemary and thyme. Stir and let simmer over medium-low heat, stirring occasionally, 45 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Toss the remaining onions, the potatoes and carrots with the remanining olive oil, salt and pepper and spread on a baking sheet. Roast until tender and starting to brown, 30 to 40 minutes. Let cool, and then fold the vegetables into the lamb stew mixture.
Butter individual 8-ounce ramekins or a larger pie plate. Lay the ramekins or pie plate on the puff pastry and cut out rounds that are just slightly larger than your containers. Fill the ramekins or pie plate three-quarters full and then top with the puff pastry, folding the excess pastry under itself and crimping with the tines of a fork. Cut a small vent in the top of each pie, and place on a baking sheet. Bake until the pastry is golden brown, about 25 minutes. Let cool 5 minutes before serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.