The filling for this simple pie is slow-cooked to help the flavours of the mutton and the vegetables combine. Serve on a cold day with buttered cabbage, boiled potatoes or mashed swede and enjoy with a fruity red wine.
- 1kg (2.2lb) neck fillet of mutton, cut into rough 2cm pieces
- Plain flour for dusting
- 2 large onions, peeled and finely chopped
- Vegetable oil for frying
- A small sprig of rosemary
- Salt & Freshly ground black pepper
- 1.5 litres (21/2 pints) chicken or lamb stock
- 425g (1lb) turnips, peeled and cut into rough 2-3 cm chunks
- 350g (12oz) puff pastry, rolled to about 1cm (1/2 cm) thick
- 1 egg, beaten
- Pre-heat the oven to 200°C, Gas 6, 400°C.
- Season the pieces of mutton and dust generously with about a tbsp or so of flour.
- Heat the vegetable oil in a heavy-bottomed saucepan and fry the pieces of mutton and onions without colouring them too much, for 3-4 minutes.
- Add the rosemary and stock, bring to the boil and simmer gently for about 11/2 -2 hours until the mutton is soft and tender.
- Add the turnips. Cover with a lid and add a little boiled water if necessary. Simmer for about 15 minutes until the turnips are cooked. Remove from heat and leave to cool.
- Meanwhile cut the pastry a little larger than the pie dish or dishes if you are making individual pies. 6 When the mutton mixture is cooled transfer it to your pie dish.
- Brush the edges of the pastry with some egg and lay the pastry on the dish, pressing the edges onto the rim.
- Cut a slit about 2-3cms (1”) in the centre to let the steam out or for a larger pie use a pie funnel. 9 Bake the pie for 40-45 minutes until golden.
MUCH ADO ABOUT MUTTON
A new book has been published telling for the first time the story of mutton.