Rustic Lamb Pie

Step 1

Heat oven to 400°F.In a large cast iron skillet heat 1 tablespoon olive oil over medium heat

Step 2

Add ground lamb to the skillet and cook until browned, breaking it up with a wood spoon as it cooks, about 6 minutes

Step 3

Remove from skillet and set aside

Step 4

Using the same skillet heat remaining olive oil

Step 5

Add in celery, carrots and leeks

Step 6

Cook until vegetables start to soften, stirring often

Step 7

Add in garlic and continue cooking for 1 more minute

Step 8

Add cooked lamb, potatoes, beef stock, curry and salt and stir until all ingredients are combine

Step 9

Bring mixture to a simmer and cook until potatoes are tender

Step 10

Add in peas and cook for another minute

Step 11

In a small bowl whisk together cornstarch and water until a murky liquid is achieved

Step 12

This is your slurry

Step 13

Add it to the prepared lamb mixture and stir over medium low heat until everything thickens

Step 14

About 5 minutes

Step 15

Remove from heat

Step 16

On a well flowered cutting board roll out puff pastry until it’s large enough to cover the skillet

Step 17

Set pastry over the skillet pressing it down on edges

Step 18

Give the pastry 3 or 4 slits in the top with a sharp knife

Step 19

Using a pastry brush, brush the top of the pastry with the egg

Step 20

Set prepared pie on a large rimmed baking sheet and place in center of the oven

Step 21

Bake for 20 minutes, or until pastry is golden brown

Step 22

Serve warm.