Mutton pies with rosemary and mushroom gravy
Golden potatoes, comforting mutton pie and mushroom gravy – this is food to make you feel good.
Ingredients
For the pastry
- 400g/14oz plain flour
- 150g/ 5½oz unsalted butter
- pinch salt
For the mutton stew
- 2 tbsp olive oil
- 400g/14oz mutton mince
- 1 onion, chopped
- ¼ swede, peeled and grated
- 1 small carrot, peeled and grated
- 500ml/18fl oz beef stock
For the potatoes
For the gravy
- 2 tbsp olive oil
- 100²µ/3½´Ç³ú chestnut mushrooms
- 200ml/7fl oz chicken stock
- 1 rosemary sprig
- 1 tsp cornflour
Method
To make the pastry, rub the flour, butter and salt together in a bowl until the mixture resembles breadcrumbs. Pour in 4 tablespoons water and mix to form a dough. Wrap and chill in the fridge whilst you make the stew.
To make the stew, heat the oil in large pan and fry the mince. Add the vegetables and fry for a couple of minutes. Add the stock and cook until the vegetables are soft. Set aside to cool.
Preheat the oven to 200C/180C Fan/Gas 6.
Roll out the pastry to a 1cm/½in thickness. Cut four 10cm/4in circles. Arrange two on a lined tray, and spoon over some of the mutton stew. Top with the two remaining pastry circles and seal the edges. Bake for 20–25 minutes or until golden brown and the filling is hot.
Meanwhile, make the potatoes. Cook them in a pan of boiling water for 10–15 minutes until almost cooked. Drain and leave to cool a little, then slice into 5mm/⅕in slices. Heat the oil in a pan and fry the potato slices with garlic until golden. Add the parsley and season with a little salt.
To make the gravy, heat the oil in another pan and fry the mushrooms. Season with salt, add the stock and the rosemary sprig. Mix the cornflour with 2 tablespoons water, then add to the gravy to thicken.
To serve, place the pies on two serving plates along with the potatoes and the gravy for pouring over.
