This is one of those great transitional meals that feels like a warm hug on a chilly spring evening. We are relishing these warmer, longer days here at the farm and are equally happy about the need to put on a sweater by late afternoon.
Yogurt Pie Crust
- 1 cup plain whole milk yogurt
- 1 cup (1/2 pound) unsalted butter, softened
- 3 1/2 cups whole spelt flour or wheat flour
- 2 teaspoons salt
- unbleached white flour for rolling
- 1 pound ground lamb
- 1 Tablespoon cooking fat (butter, ghee, lard, oil)
- 1 large onion, finely chopped
- 3/4 teaspoon ground cumin
- 3/4 teaspoon paprika
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 cup tomato paste
- 1-2 medium sized beets cut into 1/4 inch chunks
- 1/4 cup all purpose flour
- 1/2 cup dry red wine
- 3 cups low salt broth (beef, lamb, pork, chicken or even veggie)
- 1 cup chopped parsley
- 1 egg
- 2 Tablespoons milk or cream
- The night before you plan on making your pot pie, prepare the dough. Cream together the yogurt and butter. Blend in the flour and salt. Cover with a dish towel and leave in a warm spot in your kitchen for 12-24 hours.
- Prepare the pie filling by browning the lamb in a large cast iron pan over medium-high heat until cooked through and no longer pink. Use a slotted spoon to remove the lamb to a plate and keep to the side. Add the cooking fat to the pan and once melted add the onion, spices and salt. Cook, stirring occasionally for about 5 minutes. Add the tomato paste and beets and continue to cook, stirring often for about 2 minutes longer. Sprinkle in the flour and stir well. Add the red wine and bring to a boil. Reduce the heat to medium and cook until the wine reduces by about half. Slowly pour in the stock. Bring to a boil. Reduce the heat and simmer until the beets become tender and the mixture thickens up a bit, 8-10 minutes. Return the lamb to the pot along with the parsley and give it good stir. Remove from the heat.
- Preheat the oven to 350F.
- In a small bowl make an egg wash by whisking together the egg with the milk or cream. Then on a generously floured work surface, work the dough into a ball (if not already) and divide in half. Cover one half with beeswax wrap or plastic wrap and store in your fridge for later (up to 5 days) roll the remainder dough out with a well floured rolling pin into approximately 1/8 inch thick round (the dough is a bit stickier than your average dough but you’ll get the hang of working with it!) Place the dough over the pot and fold the overhand inward while pinching to crimp the edges. Cut vents in the dough and brush with the egg wash.
- Place pie on a rimmed baking sheet and bake until the crust is golden brown and the filling is bubbling around the edges, about 50-55 minutes.
- Cool for 10 minutes before serving.