INGREDIENTS: SERVES 4
1 kg neck fillet of Wedder Scotch Lamb or lean mutton, cut into 2cm pieces
1 tbsp plain flour seasoned with salt and pepper, for dusting
2 large onions, finely chopped
2 tbsp vegetable oil
1 tbsp freshly chopped rosemary or 1 tsp dried
1.5 litres (23⁄4 pts) lamb or chicken stock
2 large Scottish neeps cut into 2.5cm (1in.) chunks
250g (9oz) shortcrust, rolled to 1/2 cm (1/4 in) thick
1 beaten egg, to glaze
1. Lightly dust the wedder Scotch Lamb with seasoned flour. Heat the oil in a heavy based pan, add the mutton and onion and gently fry without colouring for 3-4 minutes.
2. Add the rosemary and stock; bring to the boil, cover and simmer for 90 mins.- 2 hours or until the mutton is tender.
3. Add the turnips and if necessary, a drop of extra water, cover and simmer for a further 15 minutes until the turnips are just tender. Leave to cool.
4. Cut out the pastry a little larger than the pie dish. Place a pie funnel in the centre of the dish then spoon in the cooled mutton. Brush the pastry edges with some egg and lay the pastry on the dish, pressing the edges on the rim. (If not using a pie funnel, cut a slit 2-3cm in the centre for the steam to escape.)
5. Bake in a preheated oven for 45-50 minutes or until the pastry is crisp and golden brown.