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34′s Mutton and Lincolnshire Onion Pie

Made at 34 Mayfair | Serves 4-6

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1kg mutton shoulder, cut into rough 3cm cubes
3 Lincolnshire onions, diced
Sunflower oil for frying
30g unsalted butter
30g plain flour
175ml white wine
1 litre chicken stock (good quality cube is fine)
1 clove of garlic, peeled and crushed
3 sprigs of thyme, chopped
1 bay leaf
1 tbsp tomato purée
Salt and freshly ground black pepper
500g shortcrust pastry
1 free range egg, beaten

Method
Heat the vegetable oil in a heavy-bottomed frying pan. Lightly flour the meat with 15g of the flour, season with salt and pepper and fry the meat on a high heat until nicely browned. Keep to one side. Heat the butter in a large heavy-bottomed saucepan and gently fry the onion, garlic, thyme and bay leaves for 8-10 minutes until soft. Add the remaining flour and tomato purée and stir over a low heat for a minute. Slowly add the white wine stirring constantly to avoid lumps forming. Bring to the boil and simmer until it has reduced by half.

Add the chicken stock and mutton and bring back to the boil. Cover with a lid and simmer gently for about 2-21/2 hours until the meat is tender. It’s difficult to put an exact time on braised meats, sometimes an extra half an hour may be needed depending on the cut. The best way to check is by tasting the meat to see if it is tender.

Once the meat is cooked, the sauce should have thickened to a gravy-like consistency. Cool the mixture and put into an ovenproof pie dish about 1cm of from the top.

Meanwhile, roll the shortcrust pastry on a floured table to ½ cm thick and cut out to about 2cm larger all the way round than the dish you are using. Brush the edges of the pastry with a little of the beaten egg and lay the pastry on top, pressing the egg washed sides against the rim of the dish. Cut a small slit in the top of pie to allow steam to escape and brush with beaten egg. Leave to rest in a cool place for 30 minutes.

Pre heat the oven to 200°C / gas mark 6. Cook the pies for 40-50 minutes until the pastry is golden.

To serve
Serve the pie with buttered winter greens and heritage potatoes such as Pink Fir Apple.

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