Put the mutton, turnips and onion into a pan and just cover with water, bring to the boil and then simmer, covered, for 2 hours.
After 2 hours remove the meat to a bowl and allow it to cool. Keep the cooking liquid.
Gently melt an ounce of butter in a pan and
slowly stir in 1 oz of plain flour, keep stirring and cooking for a
little bit. Ladle in about half a pint of cooking liquid and keep
stirring. Allow to cool.
Heat oven to 200°C..
Put meat and veg in pie dish and sprinkle a
tablespoon of dried rosemary in and a tbls of chopped fresh parsley.
Season. Add the thickened liquid and add a bit more reserved liquid if
necessary.
Cover with puff pastry and bake for 35 mins
until pastry has done its stuff. You can use short-crust if you want
which means you don't have to bother about it all cooling too much.
Notes:
Serve with seasonal veg e.g. potatoes, broad beans and peas. Carrot and other root veg can be substituted for turnip, as in our photograph.
Preparation Time:
1 Hour
Difficulty:
easy
Portion:
5 servings
Other Portion:
4 - 6
Country/Region:
British
Cost:
Vegetarian:
No
Laktose free:
No
Diet:
No
Gluten free:
No
Kilo-Calorie:
Kilo-joule:
Fat:
Breadunit:
Protein:
Carbohydrates:
Last Updated:
Wed 04 Jun 2008 22:49:57 BST
viewed:
228 times viewed
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