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Rustic Lamb Pie

rustic lamb pot pie with curry in a cast iron skillet
  • Serves:  8
  • Prep Time:  25 min
  • Cook Time:  45 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds ground lamb
  • 2 celery ribs, diced
  • 2 medium carrots, peeled, diced
  • 3 large leeks, trimmed and thinly sliced (about 3 cups)
  • 4 garlic cloves, minced
  • 3 medium russet potatoes, peeled and diced into ½-inch pieces
  • 3 cups beef stock
  • 1 tablespoon yellow curry powder
  • 2 teaspoons kosher salt
  • 1 cup frozen peas
  • ¼ cup corn starch
  • ½ cup cool water
  • 1 large egg, beaten
  • 1 sheet puff pastry, thawed at room temperature

Method

  1. Preheat the oven to 400°F with a rack in the center position.
  2. In a large cast iron skillet, heat 1 tablespoon of the olive oil over medium heat. Add the lamb and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Transfer the cooked lamb to a plate. 
  3. To the same skillet, add the remaining 1 tablespoon of olive oil. Once the oil is glistening, add the celery, carrots, and leeks. Cook, stirring often, until the vegetables start to soften, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
  4. Add the cooked lamb, potatoes, beef stock, curry powder, and salt and stir until combined. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 6 minutes. Stir in the peas and cook for another minute.
  5. In a small bowl whisk together the cornstarch and water. Add the cornstarch slurry to the lamb mixture and cook, stirring, until thickened, about 5 minutes. Remove the skillet from heat. 
  6. Brush the rim of the skillet with a thin layer of the beaten egg. Alternatively (if you aren’t working with an ovenproof skillet), transfer the lamb mixture to a deep-dish pie pan or 2-quart baking dish.
  7. Roll out the thawed puff pastry and place it on top of the skillet or baking dish, covering the meat mixture completely, press the puff pastry to adhere it to the edges of the skillet. Trim any excess pastry. Using a sharp knife, make a few slits on the top to create vents. Brush the puff pastry all over with the whisked egg.
  8. Transfer the pie to the oven and cook until the pastry is golden brown and no longer doughy, 20-30 minutes. If the pastry begins to brown too much, cover it with foil. Remove the pie from the oven and let it stand for 5 to 10 minutes before scooping and serving.