Cynthia’s Lamb Pot Pie

Lamb Pot Pie
Yield: 6 Servings

Globe and Mail, Lucy Waverman, March 14, 2009. Delicious! The spicing is reminiscent of Middle Eastern cooking. This takes a lot of time to prepare, so you could make the filling in the morning (or the previous evening) and assemble the pie just before dinner. If you are using unsalted chicken stock, use up to ½ tsp salt. If using commercial stock, taste before adding any salt. A box of Tenderflake puff pastry isn’t quite a pound but using the whole box works.

1 Tbl Olive Oil ½ Tsp Salt, See Note
2 Cups Onions, Chopped Pepper, To Taste
1½ Lb Ground Lamb, 600-750g 1 Tbl Quick Cooking Oats
1 Tbl Garlic, Chopped 4 Cups Spinach, Chopped
2 Tsp Paprika 2 Tbl Mint, Chopped
1½ Tsp Cinnamon 2 Tbl Lemon Juice
1 Tsp Ginger, Ground …
½ Tsp Cayenne 1 Lb Frozen Puff Pastry, Defrosted
½ Cup Raisins 1 Egg, Beaten
2 Cups Chicken Stock Pinch Salt Crystals, For Decoration

Heat olive oil in a large skillet or sautee pan over medium heat. Add onions and sautee until softened, about 3 minutes. Add lamb, garlic, paprika, cinnamon, ginger and cayenne and sautee for 5 minutes, stirring to break up lamb, or until lamb is cooked. Drain off excess fat, leaving about 1 tablespoon.

Add raisins, stock and oats, bring to a boil and simmer until thickened. Season with salt and pepper. Add more oats if sauce is thin (we added another tablespoon and it was fine). Add spinach and cook until wilted, about 1-2 minutes. Stir in mint and lemon juice and cook together for 1 minute. At this point, you could cool, refrigerate (or even freeze for later possibly). Return to room temperature before baking.

Preheat oven to 375°F.

Place filling in an 8″ x 10″ rectangular baking dish. Roll out puff pastry to fit the dish (and hang over the edges by at least ½ inch). Press edges to the rim of the dish to seal. Brush top of pastry with egg, and make a few cuts to vent steam. Sprinkle a pinch of salt crystals (Lucy said to use Maldon salt, but you could use coarse sea salt).

Bake for 25-35 minutes or until pastry is golden and filling is hot. If filling is already hot from cooking, use 25 minutes, if it is room temperature, use 35 minutes.