Mutton and Turnip Pie

This combination has always been favoured in Cornwall, where mutton and turnips are also a traditional filling for pasties.

This recipe, from a manor house in south Cornwall, has two special additional flavours, mild curry and orange. The flavours of orange and young turnips are particularly good together.


  • 2 lb (1 kg) lamb, from the fillet end of the leg
  • 2 teaspoons curry powder
  • ¼ cup (30 g) flour
  • 3 tablespoons (45 g) butter
  • 2 lb (1 kg) small young turnips
  • Juice and grated zest of 1 orange
  • cups (6 dl) stock (stock cube will do)
  • ¾ lb (360 g) puff pastry
  • 1 egg yolk, well beaten
  • Salt and pepper


Trim all the skin and fat from the lamb and cut the meat into ½ inch (1 cm) dice. Mix the curry powder, salt and pepper with the flour and roll the lamb in it. Fry the meat in the butter, stirring and shaking occasionally, until lightly browned on all sides.

Peel the turnips and cut in ½ inch (l cm) pieces, sprinkle with the orange zest and pour the juice over them. Leave for 5 minutes. Put a layer of lamb in a pie dish, then a layer of turnips and alternate until all is used. Pour in the stock, cover with foil and cook at 350°F (180°C, Gas Mark 4) for 1¼ hours.

Remove the pie dish from the oven and allow to cool to blood heat before putting on the crust.

Decorate with pastry leaves and a rose. Brush with the beaten egg yolk. Bake at 450°F (230°C, Gas Mark 8) for 20 minutes or until the pastry is puffed up and golden brown.