Moroccan-Style Shepherd’s Slab Pie
Harissa, a paste sold in tubes or jars (found in the international foods aisle, or near the ketchup, at many grocery stores) can have widely varying chili heat, so taste it before dolloping it into the sauce.
Makes 12 to 18 servings (one 9-by-13-inch pie)
For the crust
1 2⁄3 cups flour
1 1⁄2 teaspoons kosher salt
1 1⁄2 tsp sweet Spanish smoked paprika (pimenton)
2⁄3 cup mild olive oil 2 tablespoons plus 2 tsp water
For the filling
2 pounds ground lamb, preferably from the shoulder
2 medium onions, cut into a 1⁄2-inch dice (about 2 cups)
3 cloves garlic, grated
1 tsp peeled/grated fresh ginger root
4 tsp Moroccan spice mix (see NOTE, below)
1 pound carrots, trimmed, scrubbed well and cut into 2-by-1⁄2-inch matchsticks
2 tbsp harissa paste
2 tbsp tomato paste
1 tsp kosher salt
1⁄4 cup chopped fresh mint
For the topping
2 1⁄2 pounds russet potatoes, peeled and cut into chunks
1 tsp kosher salt, plus more as needed
3 tbsp unsalted butter, cubed 1⁄2 tsp coarsely ground black pepper 1⁄4 cup whole milk, warmed
The filling and mashed potatoes can be refrigerated a day in advance; re-whip the potatoes before piling them over the pie filling. The dough can be refrigerated several hours in advance. You will have Moroccan spice mix left over, which can be sprinkled into scrambled eggs or on avocado toast. It can be stored at room temperature for up to six months. For the crust, preheat the oven to 350 F.