Curry Lamb Pot Pie

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Makes 10 to 12 servings

Ingredients
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2 tablespoons olive oil
3 medium onions, chopped (about 2 cups)
4 cloves garlic, finely chopped
2 1/2 tablespoons curry powder
2 pounds ground lamb
1 tablespoon kosher salt, divided
2 cups frozen shelled edamame, thawed
1 cup chicken broth
3 1/2 cups diced (1/2-inch) unpeeled golden potatoes
1/3 cup chopped cilantro
2 teaspoons sambal oelek chili paste
3 cups grated Jarlsberg cheese (about 9 ounces)

Directions
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1. Preheat the oven to 425 degrees Fahrenheit. Grease a 2-quart casserole dish.

2. In a 12-inch skillet, heat the olive oil over medium-high heat. Cook the onion in the oil,
stirring occasionally, until softabout 5 minutes. Add the garlic and curry powder and cook
for one minute.

3. Add the ground lamb and 1 teaspoon of the salt. Cook until the lamb is browned, making
sure to break up any large lumps of meat. Add the chicken broth and potatoes. Reduce the
heat to medium-low, cover and cook, stirring occasionally, until the potatoes are almost
tenderabout 10 minutes.

4. Stir in the edamame, cilantro, chili paste, and remaining salt until well blended. Remove
from the heat and transfer the mixture into the prepared casserole dish, making sure the
surface is level. Sprinkle the shredded cheese evenly over the surface.

5. Bake for 25 minutes, or until the cheese melted and golden in spots.