Spiced Lamb Pie

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2 batches of your favorite pie dough (enough for two 10-inch circles rolled out ¼-inch thick)

1 ½ pounds ground lamb

3 cloves garlic, peeled

3 anchovy fillets, packed in oil

1 tablespoon tomato paste

2 teaspoons honey

½ teaspoon Worcestershire sauce

1 teaspoon cinnamon

½ teaspoon cumin

½ teaspoon paprika

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

2 medium-sized yellow onions, peeled and diced (yielding about 2 cups)

1 teaspoon kosher salt

¼ teaspoon black pepper

14 ½ ounces crushed or diced tomatoes (from can or box)

⅓ cup chopped mint

⅓ cup chopped parsley

2 tablespoons lemon juice

2 teaspoons lemon zest

1 teaspoon sherry wine vinegar

1 tablespoon Dijon mustard (I prefer creamy Grey Poupon)

6 ounces sharp cheddar cheese, thinly sliced

1 egg

3 tablespoons heavy cream

½ teaspoon coarse salt (fleur de sel or Maldon)

Directions at food52.com

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