Mutton Pot Pie

Instructions

1. Preheat oven to 325°F (160°C).
2. Sear the Mutton in Duck fat in a Dutch oven until browned on all sides. Remove and set aside.
3. Add the Shallot, Carrots, Parsnips, Celery root, and Pearl onions to the pot and cook until softened, about 10 minutes.
4. Return the Mutton to the pot. Add the Red wine, Demiglace, Thyme, and Bay leaf. Bring to a simmer, then cover and braise in the oven for 3-4 hours, or until the mutton is incredibly tender.
5. Remove the Mutton from the pot and shred the meat. Discard the bone and bay leaf.
6. Strain the braising liquid and reduce slightly to thicken. Season with Salt and White pepper.
7. Prepare the pastry: Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Knead in the Truffle oil. Wrap and chill for 30 minutes.
8. Roll out the Pastry and line a 9-inch pie dish. Pour the mutton mixture into the crust.
9. Top with the remaining pastry, crimping the edges to seal. Cut vents in the top crust.
10. Bake for 35-45 minutes, or until the crust is golden brown.