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Mutton Shepherd's Pie

Serves 4-6

1kg Minced Mutton
2 Large Onions, finely chopped
4 Carrots, peeled and diced
4 Sticks of Celery, diced
250g/ 9oz Mushrooms, chopped
A Bouquet Garni
Dash of Dry Sherry
Glass of Red Wine
600ml/ 1 pint Lamb Stock
15ml/ 1 Tbsp Tomato Puree
Salt and Pepper
Worcestershire Sauce
30ml/ 2 Tbsp Sunflower Oil
2kg/ 4lb 6oz Potatoes
55ml/ 2 floz Milk
75g/ 3oz Butter

Heat oven to 180c/350F/Gas Mark 4. Cook all the vegetables in the oil until soft then set aside.

Brown the minced mutton in small batches, then add to the vegetables in a heavy-based pan. Add the sherry and red wine then the tomato puree and pour the liquid over the meat and vegetables along with the stock and seasonings. Simmer gently for at least half an hour.

Check the seasoning and add a dash of Worcestershire Sauce to taste. Prepare the mashed potato and add butter, milk and seasoning. Transfer the mutton to an overproof dish, cover with the mash and bake for about 30 minutes or until the top is golden brown.

Serve with green vegetables.

Source: Mutton Renaissance