Recipe provided by |Chef Rich Rosendale, CMC
Servings: 4
INGREDIENTS
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground American Lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled, cut into chunks
6 tablespoons unsalted butter
1/2 cup Milk (any fat content)
Kosher salt to taste
Tart Dough:
2 cups flour
1/2 teaspoon salt
1/2 teaspoon sugar
12 tablespoons unsalted butter, cut into 1/2-inch cubes
6 to 7 tablespoons Ice water
DIRECTIONS
METHOD:
In a large sauté pan over medium-high heat, heat oil; add onion, carrot and lamb. Cook until browned, 8 to 10 minutes. Drain fat; add broth, tomato paste, rosemary and parsley. Simmer until juices thicken about 10 minutes; add peas. Pour mixture into a 1-1/2-quart baking dish; set aside.
Bring potatoes to boil in salted water. Cook until tender, about 20 minutes; drain. Mash potatoes with butter, milk and salt.
For Tart Dough: In a bowl, whisk together flour, salt and sugar. Using a pastry blender or 2 knives, cut butter until pea-size crumbs form. Add water 1 tablespoon at a time; mix with your hands, adding more water as needed until dough comes together. It should be moist but not sticky. Cover separately with plastic wrap; refrigerate for at least 1 hour .
Use a rolling pin and roll out to 1/8-inch thick. Gently place over a tart pan, and with a small floured piece of dough, lightly press pastry into bottom and up sides of pan. Roll the rolling pin over top of pan to get rid of excess pastry. Prick the bottom of pastry to prevent it from puffing up during baking. Line unbaked pastry shell with parchment; fill tart pan with pie weight. Bake crust for 20 to 25 minutes at 400ºF until crust is dry and lightly golden brown. Remove weight and cool crust on wire rack before filling.
Place meat mixture in tart. Spread potatoes over meat mixture; crosshatch the top with a fork. Bake at 375ºF until golden, 30 to 35 minutes.
Recipe provided by the American Lamb Board