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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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 15 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 444.7mg||15 %|
|Potassium 49.1mg||1 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 25.2g|
|Protein 3.5g||5 %|
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Calories per serving: 136
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