Page 286 - Pie Squared

FILLING

2 pounds (900 g) ground lamb, preferably from the shoulder

2 medium onions (285 g), cut into ½-inch dice (about 2 cups)

3 garlic cloves, minced
1 teaspoon fresh ginger, grated

4 teaspoons Moroccan Spice Mix (recipe follows)

1 pound (450 g) carrots, cut into slim 2- by ½-inch sticks (about 2 cups)

2 tablespoons harissa

2 tablespoons tomato paste

1 teaspoon kosher salt

¼ cup (15 g) chopped fresh mint

TOPPING

2½ pounds (1.14 kg) russet potatoes, peeled and cut into chunks

1 teaspoon kosher salt, plus extra for boiling
3 tablespoons (42 g) unsalted butter, cubed

½ teaspoon coarsely ground black pepper

¼ cup (60 ml) whole milk

For the crust: Heat the oven to 350°F; if you have one, place a
baking stone, Baking Steel, or inverted baking sheet on the center

rack to heat (see here). Stir together the flour, salt, and paprika in a
medium bowl using a fork. With the same fork, whisk the olive oil and
water in a small bowl until combined and smooth. Make a well in the

flour mixture and pour in the oil mixture. Using the fork, draw the
flour into the oil, turning the bowl at the same time. Be patient, it will
come together as a wet dough. Gather the ball of dough with your
hands and plop it into the slab pie pan.
Pinch off pieces of dough to first build the sides of the crust up.

Make the edge about ¼ inch thick and as high as the sides of the
pan. Work all the way around, then use the heel of your hand to
spread the remaining dough along the bottom of the pan. Be