Mutton Pot Pie

An early Cumbrian recipe still made in many places in the north of England. It is really a form of pottage.

A large heavy saucepan with straight sides and a lid is required. When serving, it is necessary to cut out one section of crust in order to lift off the remainder. It is intended to be served straight on to plates, but the crust can be lifted and cut into portions and the meat and vegetables poured on to a dish.