Mutton Shepherd's Pie

INGREDIENTS

• 600g Mutton Shoulder
• 800g Potato
• 1 Onion
• 1 Carrot
• 100g Pea
• 400ml Beef Stock
• 2 tsp Worcestershire Sauce
• 2 tbsp Tomato Paste
• 2 tbsp Plain Flour
• 50g Butter
• 200ml Milk
• 2 tbsp Cooking Oil
• 1 tsp Dried Thyme
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Put 800g of potato (peeled and cut into even chunks) in a saucepan of cold salted water. Bring to a boil, then simmer for 18 to 20 minutes, until completely tender when pierced with a knife.

   ⏱ 18 min

2. 2

   Meanwhile, trim the mutton shoulder and cut it into small 1 cm pieces. Keep the raw mutton separate from ready-to-eat foods, and wash hands, utensils, and surfaces after handling it.

3. 3

   Heat 2 tbsp of cooking oil in a heavy ovenproof skillet over medium-high heat. Add the mutton and brown for 8 to 10 minutes, stirring occasionally, until deeply browned with no pink remaining.

   ⏱ 8 min

4. 4

   Add 1 onion (finely chopped) and 1 carrot (finely diced) to the skillet. Cook for 6 to 8 minutes, stirring, until softened and lightly golden.

   ⏱ 6 min

5. 5

   Stir in 2 tbsp of plain flour and 2 tbsp of tomato paste. Cook for 1 minute, then gradually stir in 400ml of beef stock, 2 tsp of worcestershire sauce, 1 tsp of dried thyme, 1 tsp of salt, and 0.5 tsp of black pepper. Add 100g of pea and bring to a steady simmer.

   ⏱ 1 min

6. 6

   Lower the heat and simmer the mutton filling for 75 to 85 minutes, stirring every 15 minutes, until the sauce is thick and the mutton is fork-tender. Add a small splash of water if the pan becomes dry.

   ⏱ 75 min

7. 7

   Drain the potatoes thoroughly and return them to the hot saucepan for 1 minute to steam dry. Mash until smooth with 50g of butter and 200ml of milk, then taste and adjust seasoning if needed.

   ⏱ 1 min

8. 8

   Heat the oven to 200°C, or 180°C fan. Spread the mashed potato evenly over the mutton filling, roughen the surface with a fork, and place the skillet on a baking tray.

9. 9

   Bake for 25 to 30 minutes, until the filling is bubbling around the edges and the potato topping is golden brown. Rest for 10 minutes before serving.

   ⏱ 25 min