Recipes Curried Lamb Potpie 5.0 (2,994) Add your rating & review Matthew Accarrino’s unconventional potpie is filled with coconut-spiked curried lamb. Slideshow: Great Potpie Recipes By Matthew Accarrino Matthew Accarrino Matthew Accarrino is a professional chef and athlete with more than two decades in the kitchen and restaurant business. He has authored a cookbook and currently helms the kitchen at Michelin-starred SPQR in San Francisco. He is also a competitive cyclist and balances the two passions of cooking and athleticism. Food & Wine's Editorial Guidelines Updated on October 19, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 1 hrs Total Time: 3 hrs 15 mins Yield: 6 Ingredients Pastry 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 stick cold unsalted butter, diced 1/4 cup ice water Curry 3 tablespoons extra-virgin olive oil 2 pounds trimmed boneless lamb shoulder, cut into 3/4-inch cubes Salt Freshly ground pepper 1 medium onion, chopped 2 teaspoons curry powder 2 1/2 tablespoons all-purpose flour 1/3 cup dry white wine 2 cups chicken stock 2 cups peeled butternut squash, cut into 1-inch dice (10 ounces) 2 cups chopped Tuscan kale 1 medium carrot, chopped 1 cup unsweetened coconut milk 2 tablespoons chopped parsley 1 large egg lightly beaten with 1 teaspoon of water Directions Make the Pastry In a food processor, pulse the flour and salt. Add the butter; pulse to the size of peas. Sprinkle the ice water over and pulse until the pastry starts to come together. On a work surface, gently knead the pastry a few times. Shape into a disk, wrap in plastic and refrigerate until firm, 1 1/2 hours. Make the Curry In a Dutch oven, heat 1 tablespoon of the oil. Season the lamb with salt and pepper and add half to the casserole. Cook over high heat until browned on 2 sides, about 3 minutes. Using a slotted spoon, transfer the lamb to a bowl; repeat with 1 more tablespoon of oil and the remaining lamb. Pour off the oil in the casserole. Add the remaining 1 tablespoon of oil and the lamb to the casserole. Add the onion and cook over moderate heat, stirring, until softened. Add the curry powder and cook, stirring, for 1 minute. Stir in the flour, then slowly stir in the wine until smooth. Add the stock and bring to a boil, stirring, until thickened, 1 minute. Cover and simmer over low heat until the lamb is very tender, 1 hour. Add the squash, kale, carrot and coconut milk to the casserole and simmer over moderately low heat until the vegetables are tender, 10 minutes. Season with salt and pepper. Stir in the parsley and let cool. Preheat the oven to 375°. Spoon the curry into a buttered 8-by-11-inch baking dish. Brush the dish rim with beaten egg. On a lightly floured surface, roll out the pastry to a 14-by-12-inch rectangle. Fold the pastry in half, unfold it over the curry, and gently press onto the edge of the dish. Brush with beaten egg; cut 4 small steam vents in the top. Bake the potpie for 40 minutes. Raise the heat to 450°; bake for 20 minutes longer, until the pastry is browned and cooked through. Let rest for 20 minutes, then serve. Suggested Pairing “The flavors remind me of dishes I’ve had in Sicily, so I’d pour a juicy Sicilian Nero d’Avola,” says SPQR’s Shelley Lindgren. Rate it Print