Lamb Torta

I found this recipe in an Italian Farmhouse cookbook. I can already say, as we ate ours tonight, that I think it needs more of a sauce to it, and possibly a thicker crust, but overall, the flavor was good.

Lamb Torta
Preheat the oven to 425 degrees F. Put 2 T coconut oil in a large, heavy skillet over medium high heat. Brown 1 to 1 1/2 pounds lamb stew meat, seasoning lightly with salt and pepper. Remove the meat and add 1 medium onion, finely chopped, and 2 cloves of garlic, minced, and cook till softened. Add one large potato that has been diced, and 1/3 c. of a hearty red wine and cook until the potatoes begin to get tender, about 4 minutes.  Sprinkle the mix with 1 T all purpose flour. Stir, then cover and cook until everything is close to tender and the liquid has thickened, about 3 minutes. Remove from the heat. Mix, in a separate dish, 1/4 c dried parsley, and 1 T rosemary.
Roll out a little more than a softball sized chunk of five minute a day bread dough, in a manner large enough to cover the bottom of your dish of choice ( a pie plate worked well), plus overlapping the top a bit in order to make a bit of a tart. Put in your onion mix, a handful of crumbled feta, the lamb, and the seasoning, then fold the sides of the dough over to the top, leaving a gap in the center for steam release.
Bake for 35 minutes, or until the top begins to brown just a bit.