Mutton Pie is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic pie made of layers mutton cut into steaks, kidney, parsley and shallot in gravy that's topped with puff pastry before oven baking. The full recipe is presented here and I hope you enjoy this classic British version of: Mutton Pie.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
MUTTON PIE.
734. INGREDIENTS.—2 lbs. of the neck or loin of mutton, weighed after being boned; 2 kidneys, pepper and salt to taste, 2 teacupfuls of gravy or water, 2 tablespoonfuls of minced parsley; when liked, a little minced onion or shalot; puff crust.
Mode.—Bone the mutton, and cut the meat into steaks all of the same thickness, and leave but very little fat. Cut up the kidneys, and arrange these with the meat neatly in a pie-dish; sprinkle over them the minced parsley and a seasoning of pepper and salt; pour in the gravy, and cover with a tolerably good puff crust. Bake for 1-1/2 hour, or rather longer, should the pie be very large, and let the oven be rather brisk. A well-made suet crust may be used instead of puff crust, and will be found exceedingly good.
Time.—1-1/2 hour, or rather longer. Average cost, 2s.
Sufficient for 6 or 6 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
1kg boned neck or loin of mutton
2 kidneys
salt and freshly-ground black pepper, to taste
300ml gravy or water
2 tbsp parsley, minced
1 tbsp shallot, minced puff pastry to cover
Method:
Cut the meat into steaks, removing almost all the fat as you trim them. Core the kidneys and cut up then arrange all the meat neatly in a pie dish. Sprinkle over the minced parsley and shallot, season to taste with salt and black pepper then pour over the gravy or water.
Cover with the puff pastry then transfer to an oven pre-heated to 160°C and bake for about 80 minutes, or until the filling is cooked and the pastry is puffed and golden brown.
