Daddy's Lamb Pot Pie

2 9 inch deep dish pie crusts
1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 pounds lean ground lamb
1/3 cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
1/8 teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 1/2 cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 1/2 pounds Yukon Gold potatoes, cooked, peeled and diced

Directions:

Preheat the oven to 375 F. Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender,
Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat,
breaking it up into small crumbles as it cooks, about 10 minutes.
Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic;
cook and stir until garlic is fragrant, 2 to 3 minutes.
Stir in water and scrape up any brown bits from the bottom of the Dutch oven.
Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
Remove lamb mixture from heat and stir in peas, carrots and cooked potatoes until combined
Put the lamb mixture in the deep dish pie shell and top with second pie shell.
Bake in the preheated oven until the top crust is golden brown  20 to 25 minutes.