Mutton pie with crumbed crust

Recipe from: 7/22/1999 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 15
    ml
    butter
  • 1
    kg
    mutton shank, cut into pieces
  • 6
    rashers streaky bacon (fat removed), chopped
  • 2
    onions, chopped
  • clove garlic, crushed
  • salt and freshly ground black pepper
  • 200
    ml
    meat stock
  • 5
    ml
    prepared mustard
  • 15
    ml
    fresh lemon juice
  • 75
    ml
    sherry
  • 30
    ml
    chopped fresh parsley
  • CRUMB CRUST
  • 250
    ml
    fresh white breadcrumbs
  • 1
    small onion, chopped
  • clove garlic, crushed
  • 30
    ml
    chopped fresh parsley
  • 45
    ml
    melted butter
  • 175
    ml
    grated Cheddar cheese (optional)
 

Method

 
Heat the butter in a fairly large saucepan and sauté the mutton and bacon until lightly browned. Remove from the saucepan with a slotted spoon and set aside. Slowly sauté the onions and garlic in the remaining butter and fat until soft and fragrant. Season the meat and return it to the saucepan. Add the stock, mustard, lemon juice, sherry and parsley, cover and simmer slowly until the meat falls off the bone, about 1-1 1/2 hours. Meanwhile preheat the oven to 180 ºC and spray a medium-sized pie dish with non-stick spray or butter lightly. Remove the larger bones and shred the meat lightly. Mix the meat with the meat juices and transfer to the pie dish. Mix the ingredients for the crumb crust and sprinkle over the meat. Bake for about 20 minutes until golden brown. Serves 6.
 

Read more on: bake
 

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