LAMB AND ROOT Vegetable Potpie WITH LEAF LARD Biscuit Crust

Let's Cook

1. Step 1.

   Preheat the oven to 400°F and position a rack in the center. Heat a 12-inch cast-iron skillet over medium-high heat.

2. Step 2.

   Add the ground lamb to the skillet, season with salt and pepper, and cook, stirring occasionally to break up the meat, until cooked through and browned in spots, about 5 minutes. Using a slotted spoon, transfer the lamb to a bowl, leaving about 2 tablespoons of fat in the pan (add a swirl of olive oil if needed).

3. Step 3.

   Reduce the heat to medium. Add the chopped onion to the skillet, season with salt and pepper, and cook, stirring frequently, until softened, about 3 minutes.

4. Step 4.

   Add the potatoes, carrots, and parsnips to the skillet, season again, and cook for 10 minutes, stirring occasionally, until the vegetables are browned in spots and beginning to soften.

5. Step 5.

   Add the minced garlic and chopped thyme to the skillet and stir for 1 minute. Then add the tomato paste and smoked paprika, stirring until fully incorporated.

6. Step 6.

   Pour in the red wine and cook for 1 minute, stirring and scraping any browned bits from the bottom of the pan. Add the beef broth and bring to a boil, then stir in the cooked lamb and reduce the heat to maintain a simmer.

7. Step 7.

   In a small bowl, whisk together the cold water and cornstarch until smooth. Carefully stir the cornstarch mixture into the filling (the pan will be quite full). Cook for 10 minutes, stirring occasionally, until the vegetables are just tender. Stir in the Dijon mustard, season with salt and pepper to taste, and remove the pan from the heat.

8. Step 8.

   While the filling simmers, make the crust: In a large mixing bowl, whisk together the flour, baking powder, and kosher salt. Add the cold lard and, using your fingers, a pastry cutter, or two knives, work the lard into the flour mixture until it is evenly sandy and a little ragged, with all fat broken into pea-size pieces or smaller.

9. Step 9.

   Add 1 cup of the cold heavy cream to the flour mixture and, using a fork, stir until most of the cream is absorbed. Use your hands to gently knead the dough a few times in the bowl, gathering up any dry spots and adding the remaining 1 to 2 tablespoons of cream if necessary to make the last bit of flour stick together.

10. Step 10.

    Transfer the dough to a well-floured board and pat into an 8-inch round (it's OK if it's crumbly). Fold the dough in half, then in half again to create layers, then roll it into a rough 12-inch round, adding flour to avoid sticking as needed. Brush away any extra flour.

11. Step 11.

    Brush the entire dough round with the beaten egg, then sprinkle with flaky sea salt. Carefully transfer the dough to cover the filling (use your hands and forearms or slide it off the board). Gently fold the edges of the dough under where they overlap the edges of the pan. Use a small, sharp knife to cut six 3-inch-long slits through the dough in a starburst pattern to allow steam to escape.

12. Step 12.

    Place the skillet on a baking sheet and bake for 25 minutes, until the crust is deep golden brown. Let the potpie rest for 10 minutes, then serve hot.