- Serves: 4-6
- Cook Time: 3 hours 45 minutes
- Prep Time: 25 minutes
- Effort: medium
- 4 tbsp olive oil
- 100 g onions, chopped
- 100 g carrots, chopped
- 150 g celeriac
- 150 g turnips, chopped
- 100 g leeks, sliced
- 4 cloves garlic, finely chopped
- 500 g mutton, diced
- plain flour, for dusting
- 1 pinches salt
- 1 pinches ground black pepper
- 1 pinches ground allspice
- 1 pinches mace
- 175 ml red wine
- 50 ml red wine vinegar
- lamb stock, to cover
- 1 sprigs rosemary
- 500 g puff pastry
- butter, for greasing
- 1 egg, beaten
1. Preheat the oven to 130C/gas 1/2.
2. Heat half the olive oil in a large frying pan. Add the vegetable and garlic and fry gently until softened. Remove from the pan.
3. Add the remaining oil to the pan. Toss the mutton in the flour with salt and spices. Add to the pan and cook until browned on all sides.
4. Pour over the wine and vinegar and let them bubble up. Return the vegetables to the pan and add enough stock to cover. Tuck in the rosemary sprig and bring to a simmer. Cover and cook in the oven for 2-3 hours, until meat is really tender.
5. If there is too much liquid in the pan, lift out the meat and vegetable with a slotted spoon and reduce the liquid until thick. Return the meat and vegetables to the pan, discarding the rosemary, and leave to cool.
6. Turn up the oven to 175C/gas 4.
7. Roll the pastry into 2 circles, one larger than the other. Brush a large pie dish liberally with butter and sprinkle with flour. Tap out the excess. Use the larger circle of pastry to line the pie dish.
8. Spoon in the meaty filling. Brush the rim of the pie dish with a little of the beaten egg and sit the smaller circle of pastry on top. Seal the edges with a floured fork and trim off any excess pastry. Brush the top with beaten egg and make a small hole in the top to let the steam escape. Bake in the oven for 30-35 minutes, until risen and golden.
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