Mutton Pot Pie

Instructions

1. Preheat oven to 375°F (190°C).
2. 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. Wrap and chill for 30 minutes.
3. In a large pot or Dutch oven, brown the Mutton in Olive oil over medium-high heat. Remove mutton and set aside.
4. Add the Onion, Celery, Carrots, and Parsnips to the pot and cook until softened, about 8 minutes.
5. Stir in the All-purpose flour and cook for 1 minute.
6. Deglaze the pot with the Red wine, scraping up any browned bits. Cook until wine is reduced by half.
7. Add the Beef broth and Tomato paste. Bring to a simmer, stirring constantly.
8. Add the browned Mutton and Rosemary, Salt, and Pepper to the sauce. Simmer for 20-25 minutes, or until the mutton is tender and the vegetables are cooked through.
9. Roll out the Pastry and line a 9-inch pie dish. Pour the mutton mixture into the crust.
10. Top with the remaining pastry, crimping the edges to seal. Cut vents in the top crust.
11. Bake for 35-45 minutes, or until the crust is golden brown.