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

Use a fork to stir together the flour, salt and paprika in a mixing bowl.

Use the same fork to whisk together the oil and water in a liquid measuring cup.

Make a well in the flour mixture and pour in the oil mixture. Use the fork to draw the flour into the oil, turning the bowl at the same time. Be patient; it will come together as a wet dough. Gather the ball of dough with your hands and plop it into a rimmed quarter-baking sheet.

Pinch off pieces of dough to first build up the sides of the crust, about 1/4-inch thick and as high as the sides of the baking sheet. Work all the way around and use the heel of your hand or the flat bottom of a glass to spread the remaining dough along the bottom of the pan. Bake (middle rack) for 20 minutes; there is no need to pierce the dough or use weights on it.

Meanwhile, make the filling: brown the lamb in a large skillet over medium-high heat, breaking up any clumps. Use a slotted spoon to transfer the meat to a bowl, then pour off all but 3 tablespoons of the fat from the pan. Stir in the onions; cook for about five minutes, until softened. Stir in the garlic, ginger and the Moroccan spice mix. Cook for another minute or two, until fragrant.

Stir in the carrots; cook for two or three minutes, then spoon in the harissa, tomato paste and salt, stirring to distribute evenly. Return the lamb to the pan, reduce the heat to medium-low and let the filling mixture cook for about 10 minutes, so the flavours meld and the carrots soften. Remove from the heat, then stir in the mint. Let cool.

For the topping: Place the potatoes in a medium saucepan and cover with cool water. Add a big pinch of salt and bring to a boil over mediumhigh heat. Cover and cook for 12 to 15 minutes, until fork-tender. Drain all the water from the pan, leaving the potatoes; cover and let them steam/ dry for five minutes. Beat the potatoes using a stand mixer fitted with the balloon-whisk attachment (medium speed), a hand mixer or a handheld masher, adding the butter, salt and pepper. Gradually add the warm milk, constantly beating, until the potatoes are velvety smooth and not too stiff.

When ready to assemble, preheat (or increase) the oven temperature to 400 F.

Spoon the filling into the baked crust, spreading it to the edges. Dollop the potatoes across the top, then gently spread them to the edges, making sure to cover the filling completely. Use the back of a spoon to make peaks in the topping. Bake (middle rack) for 40 minutes, until the edges of the potatoes are browning and the filling is heated through.

Serve warm.

Ingredients are too variable for a meaningful analysis.

From Bring It! columnist Cathy Barrow’s “Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies.”