Mutton/Lamb and Turnip Pie
Created by Jamanda, Tuesday, 25 September 2007
Description
A very easy one from Behemoth.
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Makes
a biggish pie
- 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.
Method/steps
- 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.
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