Pie Revival

Curried Lamb & Potato Pie

February 4, 2017

Sure, sugar pies are good, but a sturdy savory pie in midwinter is heaven. In response to a reader request, I put this curried lamb and potato pie together using minced lamb, fresh green beans, lots of garlic, curry & cumin, topping each slice with a little bulgarian yogurt and minced preserved lemon.

(*Use store-bought preserved lemon if you’re making this right now, but do try the home-recipe for this condiment when you can.)

Curried Lamb & Potato Pie
Serves 6
Minced lamb, potato and fresh green beans with lots of garlic, curry and cumin and a yogurt and preserved lemon topping.
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For lamb pie filling
  1. 6 fingerling or petite red potatoes, whole if tiny, cut in bite size pieces if a little bigger
  2. 6 fingerling or petite yellow potatoes, whole if tiny, cut in bite sized pieces if a little bigger
  3. 3 lbs lamb, cut into very small pieces
  4. 3 Tbsp olive oil, divided
  5. 1 medium white onion, halved and slivered to make 1 cup
  6. Chicken broth as needed to add to meat juices to make 1 total cup
  7. 1 Tbsp turmeric
  8. 1 Tbsp ground cumin
  9. 2 Tbsp curry powder
  10. 2 Tbsp tapioca starch
  11. 6 to 8 cloves garlic, peeled and finely minced to make 3 Tablespoons
  12. 2 cups green beans, ends snipped and discarded, beans cut into 1-inch pieces
  13. salt and fresh cracked black pepper to taste
  14. Piecrust (for double-crust deep dish pie)
  15. 2 1/4 cups all-purpose flour
  16. 1 tsp sugar
  17. 1/2 tsp salt
  18. 1 cup ice cold butter or mixture of cold butter and lard
  19. 5 to 6 tablespoons cold whole milk
  20. 1 egg white, beaten
  21. Bashed Neeps (Pureed Turnips)
  22. 4 large or 6 medium-sized turnips, peeled and diced into cubes
  23. 2 Tbsp butter
  24. salt & fresh ground black pepper
  25. Garnish with preserved lemon and plain yogurt
  1. Boil potatoes until you can pierce with a fork. Do not overcook. Drain. Set aside
  2. Heat oven to 400. Place lamb in a large roasting pan. Sprinkle slivered onions and 2 Tbsp of the olive oil over. Brown lamb. Once lamb is browned, remove from oven and reduce oven heat to 350.
  3. Pour collected juices from meat into a separate bowl. Add chicken broth to make at least 1 cup juices. Whisk juices with turmeric, cumin, curry powder and tapioca starch. Combine meat with juices and boiled potatoes.
  4. Saute garlic in remaining tablespoon of olive oil until soft but not browned (adding a teaspoon or two of water to prevent browning is okay.) Add garlic to meat and potatoes
  5. Steam green beans until bright green and al dente. Add to filling mixture.
  6. Taste and adjust seasoning with salt and plenty of pepper.
  7. Make pie crust. Whisk together dry ingredients in a large, shallow bowl. Using two knives, cut in fat. Using fingertips, lightly crumble any larger bits of fat into the flour until mixture looks like wet sand. Add cold milk. Cover work surface with two overlapping pieces of plastic wrap to make a large 2 ft x 2 ft square. Pour pie crust crumbles onto plastic wrap. Pick up the four corners of the plastic wrap square and pull up squeezing pie crust ingredients into a ball and gentle kneading through the plastic wrap until all holds shape of a ball. Cut dough in half. Set aside both halves. Spread counter with new wrap. Place half of dough on wrap; cover with more wrap. Roll out dough into a flat disk. Place disk in refrigerator. Chill. Repeat process to make second disk of dough. Refrigerate dough disks for 1/2 hour. Remove pie disks; roll out. Fit bottom crust into large deep dish pie dish. Prick bottom of dough with fork to eliminate air pockets. Fill crust will lamb potato filling. Ingredients will be mounded high above dish. Cover with pie crust top. Tuck and crimp pie crust edges. Cut vents in top of crust. Brush with egg white. Bake at 350 for 35 to 40 minutes until pie crust is golden brown.
  8. While pie bakes, make turnips: Boil turnips in water until tender but not overcooked. Drain. Using a hand blender, or regular blender, puree turnips until creamy smooth. Add and blend in butter and plenty of pepper and salt. Try not to eat them all before the pie is ready. Serve turnips with pie.
  9. Garnish each slice of pie with dollop of plain yogurt and finely-diced preserved lemon
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You can make individual hand pies with the filling, but I like it big, tall and double-crusted. You can make the pie filling and crust the day before you want to bake them off and serve them. Chilling the pies before baking gives you the most perfect finished crust.


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