Lamb Pie
Ingredients
- Ingredients
- 750 grams potatoes (Baking)
- 3 Tbsps cornstarch
- 1 egg
- 3 Tbsps Sour cream
- salt
- peppers (freshly ground)
- Nutmeg
- butter (for the mold)
- 1 egg yolk (beaten)
- For the filling
- 500 grams lamb (from the leg)
- 1 Tbsp clarified butter
- 2 onions
- 2 sticks Celery
- 1 pinch Caraway
- 1 tsp finely chopped rosemary
- salt
- peppers
- 3 Tbsps white wine
- 125 milliliters Beef broth
- 1 Tbsp Pastry flour
- Ingredients
- Legume (for pre-baking)
Preparation steps
Peel the potatoes, place in a pot of salted water, bring to a boil, and then simmer for about 25 minutes. Drain and press the hot potatoes through a ricer into a bowl. Add the cornstarch, egg, sour cream, salt, pepper, and nutmeg and stir until well-combined.
Roll out 2/3 of the dough and press into a greased 3 cm (about 1 1/4 inch) tall pie pan. Line with baking paper and fill with the dried beans. Bake in preheated oven at 200° C (approximately 395° F) for about 10 to 15 minutes.
Cut the meat into bite-sized cubes. Peel the onions and cut into thin rings. Rinse the celery and dice. Brown the meat in hot clarified butter. Add the onion and celery to meat and cook 2 to 3 minutes. Season with rosemary, caraway seeds, salt, and pepper. Add the wine and broth, cover, and simmer about 30 minutes. Dust with the flour, stir, and cook for a few minutes to thicken the sauce. Transfer the filling to the pre-baked pie dish.
Roll out the remaing dough and place on top of the pie. Crimp the edges together and flute the edges if desired. Brush the crust with the beaten egg yolk and bake in preheated oven at 180° C (approximately 350° F) until golden brown, about 30 minutes.
