Start with crust

Combine flour, sugar, rosemary, thyme and salt in a large bowl

Add chilled butter and combine with a pastry blender

Add shortening and combine to cut into flour and butter mixture

Mixture should resemble coarse cornmeal

Slowly add ice water by tablespoons

Mix well after each addition until dough begins to stick together

Place dough on a flat surface and divide into 2 even pieces

Roll into balls, dust lightly with flour and wrap in plastic

Place in fridge for at least an hour

Toss lamb with salt, pepper, caraway seeds, garlic and flour

Set aside

As dough chills, swirl a bit of olive oil in the bottom of a very wide and deep pan

When sizzling, add lamb pieces and cook on medium heat until just browned

Scoop onto a separate plate

If necessary, swirl a bit more olive oil in the same pan

Scrape up all the drippings on the pan, then slide onion and celery, cooking down until they soften and go translucent

Pour in wine and demi glace

Stir well

Add lamb back to the vegetables, followed by peas and bay leaf

Cover, turn down to a simmer and cook about 15 minutes

Stir together water and cornstarch and pour into lamb and veggies

Mix well

Add sweet potatoes and cook another 5-7 minutes

Remove from heat and cool completely

Remove bay leaf

Once filling has cooled, take chilled dough and, on a floured surface, roll one ball for bottom crust layer

Drop in 9-inch pie dish and trim edges

Place in the fridge and roll second piece of dough for top

Remove bottom crust layer from fridge and pour in filling

Top with second layer and trim edges if necessary

Roll top crust edge over bottom crust

Put back in the fridge or pop in freezer 2-4 minutes for a quick chill if dough feels at all soft

*Just before baking, brush milk over top crust

Bake in a preheated oven at 375 degrees for 45-50 minutes or until golden brown

Heres where you can make this dish early

Let the filling cool completely in the fridge

When cool, assemble pie with both layers and filling and chill until ready to bake

As for the continuous chilling methods, this is the best way to keep a flakey crust

Never, never, never bake soft, soggy dough

Avoid a disaster and overchill if necessary!