Page 287 - Pie Squared

deliberate. It takes time and patience to press the dough across the
pan evenly. Blind bake the crust (on top of the steel, stone, or baking

sheet if using) for 20 minutes; there is no need to pierce the dough
or weight it.
Increase the oven temperature to 400°F.
For the filling: Brown the lamb in a large skillet over medium-high

heat, using two wooden spoons to break up any clumps. Spoon the
meat into a bowl with a slotted spoon. Pour off and discard all but 3
tablespoons of the fat from the pan. Add the onions and cook until
wilted, about 5 minutes. Stir in the garlic, ginger, and spice mix. Cook

until the spices release their amazing scent, another minute or so.
Add the carrots and stir them around in all the onions and spices.
Cook for 2 or 3 minutes, then spoon in the harissa, tomato paste,
and salt and blend well with a sturdy spoon. Return the lamb to the

pan, reduce the heat, and let the filling simmer to mix the flavors
together and soften the carrots, about 10 minutes. Remove from the
heat and stir in the mint. Cool the filling.
For the topping: Add the potatoes to a medium saucepan and

cover with cool water and a big pinch of salt. Place the cover on the
pot and boil over high heat until the potatoes are fork-tender and
soft, 12 to 15 minutes. Drain all the water from the pan, leaving the
potatoes, uncover, and let them steam for 5 minutes to dry out. Mash

the potatoes with a stand mixer fitted with the whisk attachment, a
hand mixer, or a good old handheld masher, adding the butter, salt,
and pepper. Pour in the milk slowly, whipping all the time, until the
potatoes are smooth and velvety and not too stiff.

Spoon the lamb filling into the crust and spread it out from edge to
edge. Dollop the potato topping across the top. Gently spread the
potatoes from edge to edge leaving none of the filling exposed. Slide
the pie into the oven (on top of the steel, stone, or baking sheet if

using) and bake for 40 minutes, until the peaks of the potato topping
are beginning to brown. Serve warm.

Techniques: Press-In Crusts (here), Olive Oil Crust (here), Blind

Baking (here), Potato Mash (here)