Ginger Pig’s Mutton shepherd’s pie

Made with mutton as was originally the case, this pie has far more depth of flavour than the more usual version made with lamb. Mutton was, until recently not seen as fashionable, but I urge you to return to this classic recipe as it’s simply much better.

Serves 6–8
Takes 1¼ hours

  • olive oil
  • 2 onions, peeled, cut into 1cm (½in) dice
  • 4 carrots, peeled, cut into 1cm (½in) dice
  • 4 celery sticks, cut into 1cm (½in) dice
  • ½ small swede, peeled, cut into 1cm (½in) dice
  • 1kg (2lb 4oz) minced hogget
  • 1 bay leaf
  • 200ml (7fl oz) red wine
  • 600ml (1 pint) chicken or lamb stock
  • 1 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • sea salt
  • freshly ground black pepper
  • 2kg (4lb 8oz) potatoes, peeled
  • 100ml (3½fl oz) milk, warmed
  • 85g (3oz) butter
  1. Heat a little oil in a frying pan placed over a medium heat, add the onions, carrots, celery and swede and gently sauté until soft but not coloured. Remove the vegetables and add the minced hogget to the pan, stirring well to break the meat up, and cook until it is all sealed and browned. Return the vegetables to the pan with the bay leaf, wine, stock, tomato purée, Worcestershire sauce and seasoning, cover and simmer gently for 30 minutes, stirring occasionally.
  2. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. Cut the potatoes into even-sized pieces and simmer in a saucepan of boiling water for 20 minutes, or until soft. Drain the potatoes and return them to the pan, place on a low heat and toss well to drive off any excess moisture. Remove from the heat and mash thoroughly until smooth, then add the milk, butter and seasoning and mix well.
  3. Transfer the hogget mixture to an ovenproof dish and spoon on the mashed potato, spreading inwards from the rim and evening it out with a fork on top. Place in the oven and cook for 30 minutes, until the potato is just browning and some of the juices are bubbling around the edge.

Credits

Ginger Pig Meat Book by Tim Wilson and Fran Warde. Published by Mitchell Beazley.