Buy Mutton specifically for your recipe – Mark Hix’s Mutton and Turnip Pie

Director of the Ivy, Mark Hix’s Mutton and Turnip Pie.

I do a fair bit of work with the Mutton Renaissance crew and one of the best things they have done is get Michelin Star chefs from some of the best restaurants in the country to come up with some recipes worthy of this fabulous meat. They have given me all the media relating to these and I will post all five recipes here over the next few weeks. See below for Mark Hix’s Mutton and Turnip Pie

First remember to use our “where to buy Mutton” guide.

Then check out the sumptuous delight that is below. Ideal with a pint or two of local real ale. My choice would be Butty Bach by Wye Valley Brewery.

The recipe below is good with either neck fillet, tenderloin of Mutton or Diced mutton. Obviously the neck fillet and tenderloin give a more tender meat. It is importnat to buy mutton specifically to your recipe and of course we recommend rare breed mutton for the fuller flavour. It really is as good as it looks and the turnip really compliments the rich mutton flavour.

 

The filling for this simple pie is slow-cooked to help the flavours of the mutton and the vegetables combine. Serve on a cold day with buttered cabbage, boiled potatoes or mashed swede and enjoy with a fruity red wine.

 See Full recipe below.

 

 

SERVES: 6

 

INGREDIENTS

  • 1kg (2.2lb) neck fillet of mutton, cut into rough 2cm pieces
  • Plain flour for dusting
  • 2 large onions, peeled and finely chopped
  • Vegetable oil for frying
  • A small sprig of rosemary
  • Salt & Freshly ground black pepper
  • 1.5 litres (21/2 pints) chicken or lamb stock
  • 425g (1lb) turnips, peeled and cut into rough 2-3 cm chunks
  • 350g (12oz) puff pastry, rolled to about 1cm (1/2 cm) thick
  • 1 egg, beaten

METHOD

  1. Pre-heat the oven to 200°C, Gas 6, 400°C.
  2. Season the pieces of mutton and dust generously with about a tbsp or so of flour.
  3. Heat the vegetable oil in a heavy-bottomed saucepan and fry the pieces of mutton and onions without colouring them too much, for 3-4 minutes.
  4. Add the rosemary and stock, bring to the boil and simmer gently for about 11/2 -2 hours until the mutton is soft and tender.
  5. Add the turnips. Cover with a lid and add a little boiled water if necessary. Simmer for about 15 minutes until the turnips are cooked. Remove from heat and leave to cool.
  6. Meanwhile cut the pastry a little larger than the pie dish or dishes if you are making individual pies. 6 When the mutton mixture is cooled transfer it to your pie dish.
  7. Brush the edges of the pastry with some egg and lay the pastry on the dish, pressing the edges onto the rim.
  8. Cut a slit about 2-3cms (1”) in the centre to let the steam out or for a larger pie use a pie funnel. 9 Bake the pie for 40-45 minutes until golden.
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