Lamb Pie with Potato Crust
Ingredients
- For the filling
- 2 red onions
- 1 garlic clove
- 1 red chili pepper
- 1 stalk Celery
- ½ yellow Bell pepper
- 300 grams lamb (leg)
- 1 Tbsp clarified butter
- freshly ground peppers
- ½ tsp ground ginger
- 75 milliliters dry Red wine
- 300 milliliters lamb stock
- For the dough
- 2 Tbsps cornstarch
- 1 egg
- 1 egg yolk
- 3 Tbsps Crème fraiche
- Nutmeg (freshly ground)
- sunflower oil (for the dish)
- 1 egg yolk (for brushing)
Preparation steps
For the crust: Rinse potatoes and cook 25-30 minutes in salted boiling water. Meanwhile, peel and finely chop onions and garlic clove. Rinse and halve chile, then remove seeds and ribs and finely chop. Rinse and trim celery. Cut celery into 1-cm (approximately 1/2-inch) pieces. Rinse and halve peppers, then remove seeds and ribs and finely chop. Rinse lamb, pat dry, trim fat if desired and cut into small pieces. Fry lamb in clarified butter. Add garlic and onions and cook until translucent. Add celery and peppers and fry for a few minutes. Season with salt, pepper and ginger. Pour in red wine and cook until completely reduced. Add lamb stock and simmer, stirring occasionally until lamb is tender, 20-30 minutes. Add extra lamb stock or water, if necessary. (At end of cooking time, mixture should not be wet). Remove from heat and let cool. Drain potatoes, peel and press through a potato ricer. Let cool. Mix in cornstarch, egg, egg yolk and cream. Season with salt and nutmeg. Coat pie dish with oil. Add approximately half of the potato mixture and press into dish with floured fingertips, thereby forming an approximately 3-cm (1 1/4-inch) high edge.
Preheat the oven to 180°C (approximately 350°F). Transfer lamb filling to dish. Roll out remaining dough to match the circumference of the pie dish; place rolled dough on top of lamb filling. Seal dough. From remaining dough scraps, cut out small decorative shapes and place on top of dough. Brush with beaten egg yolk and bake until golden-brown, 30-40 minutes. Serve hot.
