Spicy Lamb & Beet Pot Pie

This is one of those tremendous 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.

Ingredients

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

Pie Filling

• 1 pound ground lamb
• 1 tablespoon cooking fat (butter, ghee, lard, or 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 veggie)
• 1 cup chopped parsley
• 1 egg
• 2 tablespoons milk or cream

Directions

Prepare the Yogurt Pie Crust

1. Night Before: Prepare the dough the night before you plan on making your pot pie. 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

1. Brown the Lamb: In a large cast iron pan over medium-high heat, brown the ground lamb until cooked through and no longer pink. Use a slotted spoon to remove the lamb to a plate and set aside.
2. Cook the Vegetables: Add the cooking fat to the pan. Once melted, add the finely chopped onion, ground cumin, paprika, ground cinnamon, and salt. Cook, stirring occasionally, for about 5 minutes.
3. Add Tomato Paste and Beets: Stir in the tomato paste and beets, cooking for about 2 minutes longer while stirring often.
4. Thicken the Mixture: 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.
5. Add Broth: Slowly pour in the stock, boil, then reduce the heat and simmer until the beets become tender and the mixture thickens slightly, about 8-10 minutes.
6. Combine with Lamb: Return the lamb to the pot with the chopped parsley and stir well. Remove from the heat.

Assemble and Bake the Pie

1. Preheat Oven: Preheat the oven to 350°F (175°C).
2. Prepare the Dough: In a small bowl, make an egg wash by whisking together the egg with the milk or cream. On a generously floured work surface, work the dough into a ball (if not already) and divide it in half. Cover one half with beeswax wrap or plastic wrap and store in your fridge for later (up to 5 days). Roll out the remaining dough with a well-floured rolling pin into an approximately 1/8-inch thick round.
3. Assemble the Pie: Place the dough over the pot with the filling. Fold the overhang inward while pinching to crimp the edges. Cut vents in the dough and brush with the egg wash.
4. Bake: Place the pie on a rimmed baking sheet until the crust is golden brown and the filling is bubbling around the edges, about 50-55 minutes.
5. Cool and Serve: Allow the pie to cool for 10 minutes before serving.

Additional Tips

• Storage: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: The assembled unbaked pie can be frozen for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Bake from frozen, adding an extra 20-25 minutes to the baking time.
• Variations: For a different flavor profile, substitute the lamb with ground beef, turkey, or a plant-based alternative.
• Vegetable Additions: For added texture and nutrition, feel free to add other vegetables such as diced carrots, peas, or potatoes to the filling.

Enjoy this hearty and flavorful Spicy Lamb & Beet Pot Pie, perfect for a cozy meal on a cool evening!