Mutton casserole with buttery champ potato

4
3 hours

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