Posted: Sat May 23, 09 8:51 am Post subject: Mutton/Lamb and Turnip Pie
Ingredients
2lb of mutton in 1" cubes.
1lb of coarsely cubed turnips.
2 Large onions, quartered.
1oz butter
1oz plain flour
1 Tbspn rosemary
1 Tbspn fresh, chopped parsley
puff pastry or shortcrust to cover.
Recipe
Put them in a pan and just cover with water, bring to the boil and then simmer, covered, for 2 hours.
After 2 hours remove the meat to a bowl and allow it to cool. Keep the cooking liquid.
gently melt an ounce of butter in a pan and slowly stir in 1 oz of plain flour, keep stirring and cooking for a little bit. Ladle in about half a pint of cooking liquid and keep stirring. Allow to cool.
Heat oven to 200�C..
Put meat and veg in pie dish and sprinkle a tablespoon of dried rosemary in and a tbls of chopped fresh parsley. Season. Add the thickened liquid and add a bit more reserved liquid if necessary.
Cover with puff pastry and bake for 35 mins until pastry has done its stuff. You can use short-crust if you want which means you don't have to bother about it all cooling too much.
Comments
Serve with seasonal veg e.g. potatoes, broad beans and peas.
For help with the pastry see Pastry for the Worried in the articles section - or buy ready made.
View Latest Posts