Potato Pie Filled with Lamb

Ingredients

• 750 g starchy boiling potatoes
• 3 tbsp cornstarch
• 1 egg
• 3 tbsp sour cream
• Salt
• black pepper (freshly ground)
• nutmeg
• butter (for the pan)
• 1 egg yolk
• 500 g lamb meat (from the shank)
• 1 Tbsp clarified butter
• 2 onions
• 2 Celery stalks
• a pinch of cumin
• 1 tsp finely chopped rosemary
• Salt
• Pepper
• 3 tbsp white wine
• 125 ml beef broth
• 1 tbsp flour
• legumes (for pre-baking)

Instructions

1. 1.

   Peel the potatoes, boil in salted water for about 25 minutes, drain and let cool slightly. Pass hot potatoes through a potato masher into a bowl. Let steam off and mix with cornstarch, egg, sour cream, salt, pepper, and nutmeg to form a smooth dough.

2. 2.

   Grease the pie tin well and line it with two-thirds of the dough, pressing up a 3 cm high edge. Cover with parchment paper and legumes, then bake in a preheated oven at 200°C for about 10–15 minutes to pre-bake.

3. 3.

   For the filling cut the lamb into bite‑sized cubes. Peel and slice onions into thin rings; wash and dice celery. Quickly sear the lamb in hot clarified butter until browned all around, add onions and celery, and cook together for 2–3 minutes. Pour in liquid and simmer covered for about 30 minutes. Dust with flour, stir in to thicken, then pour everything into the pie tin.

4. 4.

   Shape a lid from remaining dough and place it over the pie. Press edges together. Optionally decorate with extra dough, brush the lid with beaten egg yolk, and bake in a preheated oven at 180°C for about 30 minutes until golden brown. Serve directly from the tin.