Cheshire Chimney Pot Pie

Cheshire Chimney Pot Pie, cooked slowly until the meat is so tender it falls apart, topped with a crisp, rich pastry. (pictured above)

For the Filling:

50g plain flour
2-2.5kg Cheshire Mutton or Lamb (with or without the shank bone)
2tbsp olive oil
4 onions, quartered
8 cloves garlic
2tbsp finely chopped fresh rosemary
600ml dark Ale
300ml beef stock

  • Season the flour with a pinch of salt and freshly ground black pepper.
  • Cut the mutton into large pieces and dust in the seasoned flour.
  • Heat the olive oil in a large casserole dish and brown the pieces of mutton well all over.
  • Remove from the dish after browning, add a little more oil and cook the onions for a few minutes - then add the garlic and fresh rosemary and cook for just a minute.
  • Tip in any remaining flour and cook for another minute then pour in the ale and stock and bring to a simmer.
  • Return the mutton (including the bone) to the dish, turn down the heat and cover and cook over a very gentle heat for about 2½–3 hours until the meat falls apart and the sauce is rich and thickened.
  • Remove the shank bone from the dish, reserving it for the pie and flake the meat into pieces. Leave to cool.

 

For the Pastry:

200g butter placed in the freezer
350g plain flour
Pinch salt
6tbsp chilled water

  • Sift the flour and salt in a mixing bowl. Hold the frozen butter using a piece of greaseproof paper and grate it on a large coarse grater straight into the flour.
  • Working quickly, stir the butter and flour together and then sprinkle on the chilled water and mix together to make a dough.
  • Wrap in cling film and place in the fridge to chill.

 

Prepare the Pie:

  • Fill a 2½ litre pie dish with the cooled mutton filling.
  • On a lightly floured surface, roll out the pastry to about 3mm thick and about 2.5cm wider than the dish. Cut a 2cm strip from the pastry.
  • Brush the rim of the dish with a little water and place the pastry strip around the rim, pressing it down.
  • Sit the reserved shank bone in the centre of the pie filling: this will act as a pie funnel, releasing the steam when the pie is baking and will also stop the pastry from sinking into the filling and becoming soggy.
  • Cut a slit in the remaining pastry for the shank bone.
  • Place the pastry lid over the top and slide it over the bone. Press down the edges of the pastry to seal it.
  • Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
  • Brush with beaten egg and bake at 180°C/Fan 160°C/gas mark 4 for 30–35 minutes until the pastry is crisp and golden.

Priced to clear: Cheshire Grass Fed Lamb

Half Lamb Box

Leg: Whole

Shoulder: Whole

Breast: Boned & Rolled

Loin: Rack

Only £44.99

Priced to clear: More Tasty Treats

Kid Goat Mini Taster Box

2Kg Mutton Diced ON the bone

Caramelised Cheval & Onion Sausages

Venison Steaks

Boneless Kid Goat Leg Joint

Dry Cured Back Bacon

500g Goat Diced OFF the bone

#Goatober

#Goatober rumbles on and we would like to extend our thanks to our customers and restaurants that have got involved.

I would also like to reach out to those of you who might know of other restaurants or catering companies who might be interested to try Goat Meat and help support the #Goatober campaign.

If you do have any suggestions, please get in touch via phone, email, facebook or twitter. There will be special goodies sent out to those who help. Thank you!

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