Mutton casserole with buttery champ potato

3 hours


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


  • 800g of Maris Piper potatoes, peeled
  • 1/2 bunch of spring onions
  • 50g of butter
  • 100ml of milk
  • 1/4 bunch of chives


Preheat the oven to 140°C/gas mark 1
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
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
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
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
Serve the mash and casserole in warm serving dishes