Mutton casserole with buttery champ potato
Hayden Groves shares a delicious mutton casserole recipe served with comforting champ potatoes, the perfect slow-cooking dish for the winter months.
Ingredients
Mutton casserole
- 600g of shoulder of mutton , diced
- 20g of tomato purée
- 100ml of red wine
- 20ml of red wine vinegar
- 500ml of brown chicken stock
- 2 bay leaves
- 1 sprig of thyme
- 100g of carrots
- 100g of celeriac
- 100g of swede
- 1 Spanish onion , medium
- 4 garlic cloves
Champ
- 800g of Maris Piper potatoes , peeled
- 1/2 bunch of spring onions
- 50g of butter
- 100ml of milk
- 1/4 bunch of chives
Method
1
Preheat the oven to 140°C/gas mark 1
2
Seal off the mutton in a large pan with a little oil until well browned all over, add the tomato paste and carry on browning for a further 2 minutes until the paste is cooked out
3
Deglaze the pan first with the red wine vinegar, then add the wine and reduce by half. Add the brown chicken stock and bring to a simmer. Skim, add the thyme and bay leaf, and put in an ovenproof dish with a tightly fitting lid. Place in an oven for an hour
4
Meanwhile, dice the vegetables into 3cm pieces, and peel and roughly chop the garlic. Fry for 3 minutes in a little oil, add to the meat after it has had its first hour of cooking and return to the oven for another 2 hours or until the meat is very tender. Check the seasoning and sauce consistency, and keep warm
5
For the champ, peel and dice the potatoes then simmer in salted water until soft. Drain in a colander and leave for 3 minutes, then return to the pan and mash. Chop the spring onions, simmer in a pan with the milk for 2 minutes, then add to the mash and finish with the butter and the chives
6
Serve the mash and casserole in warm serving dishes
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Mutton casserole with buttery champ potato
