Mutton pie


Ingredients 20
Servings 6
Time

Ingredients

  • 750
    g
    mutton, diced
  • salt and freshly ground black pepper
  • 1
    onion, sliced into rings
  • 2
    cloves garlic, crushed
  • 1
    stalk celery, sliced into rings
  • 250
    g
    fresh mushrooms, sliced
  • 2
    medium-sized carrots, scraped clean and sliced into rings
  • 2
    potatoes, scraped and diced
  • 125
    ml
    peas
  • 125
    ml
    chicken stock
  • 100
    ml
    white wine
  • 5
    ml
    rosemary
  • a little cornflour blended with water to form a smooth paste
  • CRUST
  • 100
    ml
    self-raising flour
  • 5
    ml
    baking powder
  • pinch salt and cayenne pepper
  • 30
    ml
    margarine
  • egg
  • 125
    ml
    milk
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray. Season the meat cubes with salt and pepper and fry in heated oil until brown. Remove from the pan and set aside. Sauté the onion, garlic and celery until glossy. Add the mushrooms and stir-fry until brown. Add the carrots and peas and stir-fry for another minute. Reduce the heat, add the potatoes, meat cubes and the hot chicken stock. Add the white wine and season with rosemary and extra salt and pepper if necessary. Simmer until the meat is tender. Thicken the sauce with the cornflour paste if desired. Turn into the prepared dish. Sift together the dry ingredients and rub in the margarine. Add the egg and milk and mix until smooth. Pour over the meat mixture and bake for 30 minutes or until the crust is done and golden brown. Serves 6-8.
 

Read more on: bake
 

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