Potato Pie Filled with Meat

Ingredients

• 1 kg starchy potatoes
• Salt
• 2 red onions
• 1 Garlic clove
• 1 red chili pepper
• 1 stalk Celery
• 0.5 yellow bell pepper
• 300 g lamb leg (cut into strips)
• 1 Tbsp clarified butter
• pepper (ground)
• 0.5 tsp ginger powder
• 75 ml dry red wine
• 300 ml lamb stock
• 2 tbsp Cornstarch
• 1 egg
• 1 egg yolk
• 3 tbsp crème fraîche
• Nutmeg (freshly grated)
• sunflower oil (for the pan)
• 1 egg yolk (for brushing)

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for 25-30 minutes. Meanwhile, peel and halve the onions and garlic clove, then dice finely. Wash the chili pepper, cut it lengthwise, deseed, and finely chop the flesh. Trim, wash, and cut the celery into 1 cm pieces. Wash, trim, halve, deseed, remove white skin, and dice the bell pepper finely. Wash the lamb, pat dry, trim if needed, slice into thin strips or small pieces, and sear in hot clarified butter. Add garlic and onions and cook together. Add celery and bell pepper, sauté for a few minutes. Season with salt, pepper, and ginger; pour in red wine and reduce completely. Add lamb stock and simmer gently for 20-30 minutes until tender, stirring occasionally. If needed, add more stock or water so the mixture ends with very little liquid. Remove from heat and cool. Drain the potatoes, peel while hot, and press through a potato ricer. Let steam off and mix quickly with cornstarch, egg, yolk, crème fraîche, salt, and nutmeg to form dough. Grease a pan with sunflower oil. Place about half of the dough in the pan and roll it out over the bottom (or press with floured fingertips), shaping a 3 cm high edge. Preheat the oven to 180°C (356°F) fan or conventional heat. Spread the lamb filling over the potato base. Roll out the remaining dough to match the pan size and place as a lid over the filling. Press the dough edges together, cut small shapes from any leftover dough and lay them on top if desired. Brush with beaten egg yolk and bake in the preheated oven for 30-40 minutes until golden brown. Serve hot.