Recipe Provided By"The Modern Proper"
- 2 pounds ground American Lamb
- 2 tablespoons olive oil, divided
- 2 celery ribs, finely diced
- 2 carrots, finely diced
- 3 cups leeks (about 4 small), or 1 large onion, cut into thin rings
- 4 cloves garlic, minced
- 3 russet potatoes, peeled, diced into 1/2-inch pieces
- 3 cups beef stock
- 1 tablespoons curry powder
- 2 teaspoons salt
- 1 cup peas
- 1/2 cup water
- 1/4 cup cornstarch
- 1 sheet puff pastry
- 1 egg, whisked
In a large cast iron skillet, heat 1 tablespoon oil over medium heat. Add ground lamb; cook until browned, breaking it up with a wood spoon as it cooks. Remove lamb from skillet; set aside.
Using the same skillet, heat remaining 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; stir until all ingredients are combined. Bring mixture to a simmer; cook until potatoes are tender. Add in peas; cook for 1 minute.
In a small bowl, whisk together water and cornstarch until a murky liquid is achieved. Add slurry mixture to prepared lamb mixture; 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 down on edges. Give pastry 3 or 4 slits in the top with a sharp knife. Using a pastry brush, brush top of pastry with egg.
Set prepared pie on a large rimmed baking sheet; place in center of the oven. Bake at 400°F for 20 minutes, or until pastry is golden brown. Serve warm.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest