Name: Mutton pie with crumbed crust
Yield: 6 servings
Cuisine: Bake
Ingredients: 15.00 ml butter; 1.00 kg mutton shank; 6.00 bacon streaky rashers, chopped; 2.00 onion chopped; garlic cloves, crushed; sea salt and freshly ground black pepper; 200.00 ml stock meat; 5.00 ml mustard prepared; 15.00 ml lemon juice fresh; 75.00 ml sherry; 30.00 ml fresh parsley chopped; 250.00 ml breadcrumbs white; 1.00 onion small, chopped; garlic cloves, crushed; 30.00 ml fresh parsley chopped; 45.00 ml butter melted; 175.00 ml cheddar cheese grated

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Ingredients (17)

15.00 ml	butter
1.00 kg	mutton — shank
6.00	bacon — streaky rashers, chopped
2.00	onion — chopped
	garlic — cloves, crushed
	sea salt and freshly ground black pepper
200.00 ml	stock — meat
5.00 ml	mustard — prepared
15.00 ml	lemon juice — fresh
75.00 ml	sherry
30.00 ml	fresh parsley — chopped

CRUMB CRUST

250.00 ml	breadcrumbs — white
1.00	onion — small, chopped
	garlic — cloves, crushed
30.00 ml	fresh parsley — chopped
45.00 ml	butter — melted
175.00 ml	cheddar cheese — grated

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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.