Recipe for Mutton Hotpot with Cheese Scone Topping 
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Yield:
8 servings
Ingredients:
Amount Ingredient
1/3 kg Mutton, diced
4 tsp Flour, (4 to 5)
1/2 tsp Salt and freshly ground pepper
3 tbl Olive oil
An orange, plus its juice , zest of
570 ml Good dry red wine
1 sprg rosemary
----------------- CHEESE TOPPING ----------------
280 gm Self raising flour
85 gm Butter or lard, diced
110 gm Devon Garland, Cheddar or West Country farmhouse cheese,
Coarsely grated or finely diced
Freshly ground pepper
2 tbl Fresh herbs, finely chopped
4 x Spring onions, finely chopped
Instructions:
Instructions: Put the flour and seasoning in a bowl and toss the mutton, a few pieces at a time, in it.

Brown the meat in the olive oil, and then add the zest, juice and red wine.

Bring to the boil, tuck in the sprig of rosemary, cover and cook at 150C/350F/gas 3 for about 3 hours or cook it overnight or all day in the bottom oven of the aga.

Cheese topping:
Rub the flour and fat together in a bowl and then stir in the cheese, pepper, herbs and onions. Stir in enough liquid to make a soft, pliable dough. Transfer to a floured board and knead it lightly.

Roll out to fit the top of whatever ovenproof dish you are serving the hotpot from, cut into wedges and lay them on top of the stew. Bake at 200C/400F/gas 6 for 15-20 minutes.

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