Rustic Lamb Pie

• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Ground Lamb(907g)
• •
  Celery
• •
  Carrots
• •
  Leek(720g)
• •
  Garlic
• •
  Potato, Russet, Baked, Flesh Only
• •
  Low Sodium Beef Broth(720g)
• •
  Curry Powder, Ground(15g)
• •
  2 teaspoons kosher salt
• •
  Peas, Sweet, Frozen(240g)
• •
  Cornstarch(60g)
• •
  ½ cup cool water
• •
  Egg, Whole, Large
• •
  Puff Pastry Dough, Frozen, Thawed

Instructions

1. 1Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the ground lamb and cook, breaking it up with a wooden spoon, for 6–8 minutes until browned with no pink remaining. Transfer the cooked lamb to a plate.
2. 2Add the remaining olive oil to the same skillet over medium heat. Once shimmering, add the celery, carrots, and leek. Cook, stirring often, for 5–7 minutes until the vegetables begin to soften. Stir in the garlic and cook for 1 minute more until fragrant.
3. 3Return the cooked lamb to the skillet. Add the potatoes, beef broth, and curry powder. Stir to combine, then bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 6–8 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
4. 4Stir in the frozen peas and cook for 1 minute. In a small bowl, whisk the cornstarch with 2 tablespoons water until smooth. Pour the cornstarch slurry into the lamb mixture and cook, stirring constantly, for 4–5 minutes until thickened and no longer cloudy. Remove from heat.
5. 5Preheat the oven to 400°F with a rack in the center position. Brush the rim of the skillet with beaten egg. Roll out the puff pastry and place it over the lamb filling, pressing the edges to adhere to the skillet rim. Trim excess pastry and cut 2–3 small vents into the top. Brush the entire pastry surface with beaten egg until evenly coated.
6. 6Transfer the skillet to the oven and bake for 20–30 minutes until the pastry is golden brown and crispy, not doughy. If browning too quickly, tent loosely with foil. Let rest for 5 minutes before serving.
7. 7Divide the lamb pie evenly into 8 portions and serve directly from the skillet or transfer to airtight containers while hot for storage.