Tourtiers (french Lamb Pie)

Ingredients

• Servings: 2
• 2 1/2 pounds lean ground lamb
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 large onion, chopped
• 1 teaspoon salt
• 1 stalk celery, chopped
• 1 bay leaf
• 3 cups water
• 4 baking potatoes, peeled and cubed
• 2 (15 ounce) packages refrigerated pie crusts

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• in a large saucepan, mix together the ground lamb, cloves, cinnamon, onion, salt, celery, bay leaf and water. the water will help break up the raw lamb. simmer over medium-low heat for about 3 hours, or until the water has evaporated. remove from the heat and discard the bay leaf.
• towards the end of the lamb cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. bring to a boil and cook until tender, about 10 minutes. drain and mash potatoes. when the lamb is done, stir the mashed potatoes into that pan until evenly blended.
• preheat the oven to 375 degrees f (190 degrees c). line two 9 inch pie plates with bottom crusts. spoon equal amounts of the lamb filling into each crust. cover with top crusts and flute the edges to seal.
• bake for 45 minutes in the preheated oven, or until crust is golden brown.