I usually use a 10-inch pie pan for this recipe but you can use any size or shape. I've even used a springform cake pan.
You can make this pie all in one evening, but I don’t recommend it. Try to make your pie dough and filling a few hours or a day ahead of time. And use your favorite dough recipe for the crust. (Here's one for reference: https://food52.com/recipes....)
Be warned. This pie is rich. You don't drain the fat from the lamb (but you can if you want). You line the interior with cheddar cheese. You use a butter crust. So make sure you cut the fat by serving the pie with something refreshing. Crème fraîche and sour cream are too rich. Use yogurt. And perhaps some pomegranate arils. Or serve it with a salad of hearts of romaine and tangy lemon vinaigrette. Just don't eat this pie alone. —Phyllis Grant