Moroccan Lamb Pot Pie With Phyllo Crust

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1 1/2 pounds ground lamb

1 1/2 teaspoons turmeric

1 1/2 teaspoons cinnamon

Pinch of saffron, crushed

2 teaspoons kosher salt

1/2 teaspoon white pepper

3 tablespoons olive oil

1 large onion, small dice (about 2 cups)

2 teaspoons minced garlic

1 tablespoon finely minced ginger

1 tablespoon tomato paste

4 cups low-sodium beef broth

1 pound turnips, peeled and cut into 1/4-inch cubes (about 3 1/2 cups)

2 15-ounce cans chickpeas, drained and rinsed

3/4 cup pitted dried tart cherries, coarsely chopped

1/4 cup chopped parsley

2 tablespoons finely minced preserved lemon

10 sheets frozen phyllo dough (13- by 18 inches), thawed according to package instructions

4 ounces (1 stick) unsalted butter, melted

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