Mutton pies with rosemary and mushroom gravy recipe
 Golden potatoes, comforting mutton pie and mushroom gravy – this is food to make you feel good. 400g/14oz plain flour 150g/ 5½oz unsalted butter pinch salt 400g/14oz plain flour 150g/ 5½oz unsalted butter pinch salt 2 tbsp olive oil400g/14oz mutton mince 1 onion, chopped¼ swede, peeled and grated1 small carrot, peeled and grated500ml/18fl oz beef stock 2 tbsp olive oil 400g/14oz mutton mince 1 onion, chopped ¼ swede, peeled and grated 1 small carrot, peeled and grated 500ml/18fl oz beef stock 2 medium-sized potatoes2 tbsp olive oil2 garlic cloves, chopped1 tbsp chopped flatleaf parsley 2 medium-sized potatoes 2 tbsp olive oil 2 garlic cloves, chopped 1 tbsp chopped flatleaf parsley 2 tbsp olive oil100g/3½oz chestnut mushrooms200ml/7fl oz chicken stock1 rosemary sprig 1 tsp cornflour 2 tbsp olive oil 100g/3½oz chestnut mushrooms 200ml/7fl oz chicken stock 1 rosemary sprig 1 tsp cornflour Method To make the pastry, rub the flour, butter and salt together in a bowl until the mixture resembles breadcrumbs. Pour in 4 tablespoons water and mix to form a dough. Wrap and chill in the fridge whilst you make the stew.To make the stew, heat the oil in large pan and fry the mince. Add the vegetables and fry for a couple of minutes. Add the stock and cook until the vegetables are soft. Set aside to cool.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry to a 1cm/½in thickness. Cut four 10cm/4in circles. Arrange two on a lined tray, and spoon over some of the mutton stew. Top with the two remaining pastry circles and seal the edges. Bake for 20–25 minutes or until golden brown and the filling is hot. Meanwhile, make the potatoes. Cook them in a pan of boiling water for 10–15 minutes until almost cooked. Drain and leave to cool a little, then slice into 5mm/⅕in slices. Heat the oil in a pan and fry the potato slices with garlic until golden. Add the parsley and season with a little salt.To make the gravy, heat the oil in another pan and fry the mushrooms. Season with salt, add the stock and the rosemary sprig. Mix the cornflour with 2 tablespoons water, then add to the gravy to thicken.To serve, place the pies on two serving plates along with the potatoes and the gravy for pouring over. To make the pastry, rub the flour, butter and salt together in a bowl until the mixture resembles breadcrumbs. Pour in 4 tablespoons water and mix to form a dough. Wrap and chill in the fridge whilst you make the stew. To make the pastry, rub the flour, butter and salt together in a bowl until the mixture resembles breadcrumbs. Pour in 4 tablespoons water and mix to form a dough. Wrap and chill in the fridge whilst you make the stew. To make the stew, heat the oil in large pan and fry the mince. Add the vegetables and fry for a couple of minutes. Add the stock and cook until the vegetables are soft. Set aside to cool. To make the stew, heat the oil in large pan and fry the mince. Add the vegetables and fry for a couple of minutes. Add the stock and cook until the vegetables are soft. Set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry to a 1cm/½in thickness. Cut four 10cm/4in circles. Arrange two on a lined tray, and spoon over some of the mutton stew. Top with the two remaining pastry circles and seal the edges. Bake for 20–25 minutes or until golden brown and the filling is hot. Roll out the pastry to a 1cm/½in thickness. Cut four 10cm/4in circles. Arrange two on a lined tray, and spoon over some of the mutton stew. Top with the two remaining pastry circles and seal the edges. Bake for 20–25 minutes or until golden brown and the filling is hot. Meanwhile, make the potatoes. Cook them in a pan of boiling water for 10–15 minutes until almost cooked. Drain and leave to cool a little, then slice into 5mm/⅕in slices. Heat the oil in a pan and fry the potato slices with garlic until golden. Add the parsley and season with a little salt. Meanwhile, make the potatoes. Cook them in a pan of boiling water for 10–15 minutes until almost cooked. Drain and leave to cool a little, then slice into 5mm/⅕in slices. Heat the oil in a pan and fry the potato slices with garlic until golden. Add the parsley and season with a little salt. To make the gravy, heat the oil in another pan and fry the mushrooms. Season with salt, add the stock and the rosemary sprig. Mix the cornflour with 2 tablespoons water, then add to the gravy to thicken. To make the gravy, heat the oil in another pan and fry the mushrooms. Season with salt, add the stock and the rosemary sprig. Mix the cornflour with 2 tablespoons water, then add to the gravy to thicken. To serve, place the pies on two serving plates along with the potatoes and the gravy for pouring over. To serve, place the pies on two serving plates along with the potatoes and the gravy for pouring over.