Name: Mutton Pot Pie
Yield: Serves 6 to 8
Cuisine: United Kingdom
Ingredients: ½ lb (240 g) haricot or butter beans, soaked overnight; 3 slices streaky bacon, finely chopped; 2 lamb’s kidneys, skinned, cored and cut in quarters; Salt and pepper; Flour; ½ lb (240 g) turnips or parsnips, peeled and diced; 2 tablespoons (30 g) butter; ½ teaspoon thyme; 2 lb (1 kg) fillet end of leg of lamb; 2 medium onions, peeled and sliced; ½ lb (240 g) carrots, peeled and diced; 1 lb (½ kg) suet crust

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

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.