Spiced Lamb Pie

Ingredients

• 2 batches of your favorite pie dough (enough for two 10-inch circles rolled out 1/4-inch thick)
• 1 1/2 pounds ground lamb
• 3 cloves garlic, peeled
• 3 anchovy fillets, packed in oil
• 1 tablespoon tomato paste
• 2 teaspoons honey
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 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
• 1/4 teaspoon black pepper
• 14 1/2 ounces crushed or diced tomatoes (from can or box)
• 1/3 cup chopped mint
• 1/3 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
• 1/2 teaspoon coarse salt (fleur de sel or Maldon)

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