Rustic Lamb Pie
2 pounds ground lamb
2 tablespoons olive oil
2 celery ribs, finely diced
2 carrots, finely diced
3 cups leeks, cut into thin rings (4 small leeks or substitute 1 large onion)
4 cloves garlic, minced 3 russet potatoes, peeled and diced into ½”pieces
3 cups beef stock
1 cup peas
1 tablespoon curry powder
2 teaspoon salt
½ cup water
¼ cup cornstarch
1 sheet puff pastry
1 egg, whisked
- Heat oven to 400°F.
- In a large cast iron skillet heat 1tablespoon olive oil over medium heat.
- Add ground lamb to the skillet and cook until browned, breaking it up with a wood spoon as it cooks. Remove from skillet and set aside.
- Using the same skillet heat remaining olive oil. Add in celery, carrots and leeks. Cook until vegetables start to soften, stirring often. Add garlic and continue cooking for 1 more minute. Add cooked lamb, potatoes, beef stock, curry and salt and stir until all ingredients are combined.
- Bring mixture to a simmer and cook until potatoes are tender. Add in peas and cook for another minute.
- In a small bowl whisk together cornstarch and water until a murky liquid is achieved. This is your slurry. Add it to the prepared lamb mixture and stir over medium-low heat until everything thickens, about 5 minutes. Remove from heat.
- On a well-floured cutting board roll out puff pastry until it’s large enough to cover the skillet. Set pastry over the skillet pressing it down on edges. Give the pastry 3 or 4 slits in the top with a sharp knife. Using a pastry brush, brush the top of the pastry with the egg.
- Set prepared pie on a large rimmed baking sheet and place in center of the oven. Bake for 20 minutes, or until pastry is golden brown. Serve warm.
Source: American Lamb Board