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Curried Lamb Potpie

Posted by in Shared Member Recipes

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