Deep-Dish Lamb Pie

• 3 medium potatoes, peeled and diced
• 2 1/2 cups low-fat milk
• 1 small celery root, trimmed, peeled and diced
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 teaspoon olive oil
• 1 onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 1 pound ground lamb
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon saffron threads
• 1 tablespoon grated lemon rind
• 1/4 cup minced dried apricots
• 1/4 cup slivered almonds
• 1 acorn or butternut squash, peeled and diced
• 3/4 cup chicken broth, homemade or low-sodium canned
• 3 tablespoons minced mint leaves
• 3 tablespoons minced coriander leaves

1. Place potatoes and milk in a saucepan.
2. Simmer slowly, about 6 minutes.
3. Add celery root.
4. Simmer until tender, about 6 additional minutes.
5. Drain, reserving milk.
6. Pass potato and celery root through a food mill.
7. Stir in 1/2 cup of the reserved milk, 1 teaspoon salt and the pepper.
8. Set aside.
9. Heat olive oil in a large nonstick skillet over medium-low heat.
10. Add onion and garlic and cook until soft, about 7 minutes.
11. Add the lamb and the spices.
12. Increase the heat to medium high.
13. Cook, stirring frequently, until lightly browned, about 10 minutes.
14. Stir in the remaining ingredients, including reserved milk and remaining salt.
15. Increase the heat to high.
16. Simmer 5 minutes.
17. Place lamb mixture in a 10-inch quiche dish.
18. Spread the potato puree evenly over the top.
19. Cover with foil.
20. Bake 1 hour.
21. Preheat broiler.
22. Place dish under broiler until top is brown.

potatoes, lowfat milk, celery root, salt, freshly ground pepper, olive oil, onion, garlic, ground lamb, ground cumin, ground ginger, ground cinnamon, cayenne pepper, saffron threads, lemon rind, apricots, almonds, acorn, chicken broth, mint leaves, coriander leaves

Taken from cooking.nytimes.com/recipes/6439 (may not work)