adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mutton pie with potato pastry
0 Likes
Prep Time:
60 minutes
Cook Time:
130 minutes
Total Time:
190 minutes
Ingredients:
  • 1.5kg diced lamb (shoulder or leg)
  • 40.00 ml plain flour (seasoned with salt and pepper)
  • 36.40 gm olive oil
  • 25g unsalted butter
  • 4 large onions, thinly sliced
  • 200ml red wine
  • 300ml beef stock (see Notes)
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1 egg, lightly beaten
  • 200g self-raising flour
  • 150g chilled unsalted butter, cut into small pieces
  • 200g mashed potato, cooled
Instructions:
  • Get the oven ready at 160°C.
  • Coat lamb in flour. In a large ovenproof casserole, heat half of the oil over high heat. Brown lamb in batches, then set aside. Reduce heat to medium, add remaining oil and butter to the pan. Cook onions for 5 minutes until soft. Stir in garlic for 1 minute. Return lamb to the pan with wine, stock, and herbs. Season with salt and pepper. Bring to a boil, cover, then transfer to oven for 1 1/2 hours until meat is tender. Let cool and transfer to a 1.5-litre pie dish.
  • While you wait, prepare the pastry by sifting flour and a good pinch of salt into a large bowl.
  • Using your fingertips, work the butter into the mixture until it looks like coarse breadcrumbs. Add the potato and bring everything together with your hands until a smooth ball forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 180°C. Roll out the pastry on a floured surface until slightly larger than the pie dish. Create a 1cm-wide strip from the edge of the pastry, press it around the rim of the dish. Brush the pastry rim with water. Cover the pie with the remaining pastry, trim any excess, and use it for decoration. Make two slits on the top, brush with egg, and bake for 30 minutes or until golden. Serve with neeps & tatties and roast parsnips, leeks, apples & bacon.

Similar Recipes