Curried Lamb Potpie

Name: Curried Lamb Potpie
Ingredients: 1½ c. all-purpose flour; ½ tsp. salt; 1 stick unsalted butter; ¼ c. ice water; 3 tbsp. extra-virgin olive oil; 2 lb. boneless lamb shoulder; salt; Freshly ground pepper; 1 medium onion; 2 tsp. curry powder; 2½ tbsp. all-purpose flour; ⅓ c. dry white wine; 2 c. chicken stock; 2 c. butternut squash; 2 c. Tuscan kale; 1 medium carrot; 1 c. unsweetened coconut milk; 2 tbsp. Parsley; 1 large egg, lightly beaten, mixed with water (below); 1 tsp. water, mixed with beaten egg (above)