Seasonal Food: Mutton

Mutton (not dressed as lamb)

On Tuesday 11 January 2011, top Welsh chef Bryn Williams talked about Mutton as a seasonal ingredient which doesn't enjoy the popularity which Bryn believes it should. Here's his suggested recipe for this delicious and underusued meat:

Bryn Williams' Mutton & Swede Pie


400g Diced Mutton
1 Stick of Celery (chopped)
1 Onion (chopped)
1 Medium Swede (Diced same size as the meat)
200ml Madeira
500g Dense Potatoes (to mash)
1 litre Mutton / Lamb Stock
Potatoes for Mashing
Olive Oil
Salt & Pepper

Tie the following together to make a bouquet Garni:

1 Sprig Rosemary
2 Bay Leaves
1 Sprig Thyme
1 Stick Celery


Season the mutton with salt and pepper. In a heavy-bottom pan, fry the diced mutton in the oil until golden brown. Remove the mutton and keep to one side.
Reduce the heat add the Swede. Cook until caramelised, then keep to one side.
Add the celery and onion to the sauce pan and cook until soft then add the Madeira and reduce by half.
Add the mutton and Swede to the saucepan then cover with the stock, bring to the boil, skim any excess fat then add the bouquet garni and cook for 1 hour or until the mutton is tender.
When the meat is ready pour into a pie dish remove the bouquet garni and leave to cool.
Using a piping bag with a large nozzle, carefully pipe an even layer of mashed potato over the surface of the pie, then back in a oven at 180°C for 15-20minutes until the potato begins to turn golden brown and the pie is piping hot in the center.

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