Recipe provided by | THE MODERN PROPER
Servings: 8
INGREDIENTS
2 pounds American Lamb, ground
2 tablespoons olive oil
2 celery ribs, finely diced
2 carrots, finely diced
3 cups leeks, cut into thin rings (4 small leeks or sub out for 1 large onion)
4 cloves garlic, minced
3 russet potatoes, peeled and diced into ½” pieces
3 cups beef stock
1 cup peas
1 tablespoons curry powder
2 teaspoons salt
1/2 cup water
1/4 cup corn starch
1 sheet puff pastry
1 egg, whisked
DIRECTIONS
Heat oven to 400°F.
In a large cast iron skillet heat 1 tablespoon 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 in garlic and continue cooking for 1 more minute. Add cooked lamb, potatoes, beef stock, curry and salt and stir until all ingredients are combine.
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 flowered 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.
