Mutton and Turnip Pie

 

Ingredients

 

1kg neck fillet of mutton, cut into 2cm pieces

50g of plain flour

2 large onions, peeled and chopped

Vegetable oil

Small sprig of rosemary

Salt and pepper to season

1.5litres of chicken or lamb stock

400-450g turnip, peeled and cut into 2-3cm chunks

250-300g puff pastry, rolled out to 1/2cm thick

1 medium egg, beaten

 

 

Place the flour, salt, pepper and chopped onion into a polythene bag. Add the diced neck fillet and shake until the meat is coated in seasoned flour.

 

Heat the vegetable oil in a heavy-bottomed saucepan and fry the pieces of mutton a few at a time until they are all browned. Add the rosemary, onion and stock and bring to the boil. Simmer gently for 1 1/2 to 2 hours until the mutton is tender. Add the turnips, and a little water if neccessary, cover and simmer for a further 15 minutes until the turnip is cooked. Remove from the heat and leave to cool.

 

When the mixture has cooled, transfer it to a pie dish. Cover with the rolled out pastry and seal the edges with beaten egg. Cut a small slit in the middle of the pastry lid to let the steam escape.

 

Cook in the oven at 200°C for 40-45 minutes.

 

Delicious served with mash or jacket potatoes, carrots and buttered cabbage.