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1
In a food processor, pulse the flour with a generous pinch of salt.
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2
Add the butter and shortening and pulse until the mixture resembles coarse meal.
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3
Add the ice water and pulse just until the dough comes together.
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4
Pat into a 6-inch log, wrap in plastic and refrigerate for at least 1 hour or overnight.
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5
Heat 1 tablespoon of the oil in a large enameled cast-iron casserole.
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6
Season the lamb lightly with salt and pepper and add about one-quarter of it to the casserole in a single layer.
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7
Cook the lamb over moderately high heat until browned all over, about 7 minutes.
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8
Transfer to a platter and brown the remaining lamb in 3 batches, using 1 tablespoon of oil for each batch.
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9
Add the onions, carrots, garlic, thyme and rosemary to the casserole and cook over moderately low heat, stirring occasionally, until barely softened, about 5 minutes.
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10
Return the lamb to the casserole and cook over high heat for 1 minute.
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11
Sprinkle in the flour and stir to coat the lamb and vegetables.
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12
Cook until lightly browned, about 30 seconds.
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13
Add the chicken stock, bay leaves and a pinch each of salt and pepper and bring the stew to a boil.
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14
Cover the casserole and cook over low heat until the meat is tender, about 1 1/4 hours.
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15
Using a slotted spoon, transfer the lamb and vegetables to a platter and let cool to room temperature.
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16
Set the casserole over high heat and boil until the sauce is thickened and reduced to 4 cups, about 20 minutes.
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17
Stir in the parsley, season with more salt and pepper and let cool.
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18
Discard the bay leaves and return the meat and vegetables to the sauce.
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19
Cut the pastry into 6 equal pieces.
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20
On a lightly floured surface, roll each piece out to a rough 7-inch round about 1/8 inch thick.
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21
Using a plate or bowl, cut out a 6-inch disk from each round.
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22
Cut 4 small vents in each disk.
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23
Preheat the oven to 425.
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24
Spoon the lamb stew into six 10-ounce ovenproof bowls, pie dishes or deep gratin dishes; they should be about 5 inches wide and 2 inches deep.
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25
Arrange the crusts on top.
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26
Fold any overhanging dough underneath, leaving a 1/2-inch border, and crimp the edges.
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27
Set the bowls on a large rimmed baking sheet and bake for about 25 minutes, or until the crusts are golden.
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28
Let the potpies cool for 10 minutes before serving.
