Shepherds Pie,
really Andrew!
Ok so most people can make a shepherds and have their own take
on how it should go. I include myself in that as I’ve made it on many occasions
but never with mutton.
I’ve blogged
previously on the merits of mutton and I had an idea to make mutton shepherds
pie. Is it worth hunting for the meat and then the inevitable slow cook when
you could easily knock up the standard offering? In this case, most definitely
it is
What you get, by
using chunks of mutton as opposed to minced lamb is far deeper, richer lamb
like flavour and those oh so tasty slow cooked strands of meat nestled underneath
a pillow of mash. I’m sure I’ve used the term pillow before on this blog but I couldn't
think of anything else
As per the norm
this is relatively cheap to make, the mutton was only £3.49 and the rest is
simple store cupboard fare or veg.
To find the
mutton you may need to hunt around a bit and in all honesty I struggled until I
found a halal butcher, they’ve got loads of the stuff.
The stuff I got, from Pak Foods in Shelton had bones in, this is good as it imparts flavour and the process I came up with
involves removing the meat and shredding it so you can remove the bones at this
point
I’ve included the
mash as well, just in case you fancied a different approach, this includes the
use of a potato ricer which is probably one of my fave kitchen gadgets and a raw egg!
For the Stew
500g Cubed mutton
leg (search on line for your nearest halal butcher if you struggle to find it)
1 Onion finely
chopped
2 Carrots sliced
thinly
3 cloves of
garlic finely chopped
2 Tsp of Tomato
Puree
1 litre of Lamb
stock, chicken will do
3 finely chopped
anchovy fillets
2 Rosemary sprigs
1 Bay leaf
2 Handfulls of
frozen peas
Small pinch of
chilli flakes
40G plain flour,
seasoned
Good glug of red
wine, omit this if your halal purchase was not just for convenience
For the Mash (you
probably have your own method so feel free)
5 or 6 Large
potatoes (Rooster are my current fave)
1/3rd
of a pack of butter
One beaten egg
You’ll also need
flame proof casserole dish
Preheat the oven
to 140 degrees
Dredge the mutton
pieces through the flour so that each piece is nicely coated
Heat the pan with
about a tablespoon of olive oil
Fry the meat in
batches so that each piece is nicely browned remove from the pan
Add the onion,
season with salt and pepper and fry until soft
Add the tomato
puree and cook out for a minute
Next add the
garlic and anchovies fry for 30 seconds
Add the Carrots
and fry for a further minute
Add the wine boil
rapidly and reduce
Stir in the flour
so that it’s well combined
Add the stock,
stirring as you go
Finally add the
meat, chilli flakes and herbs,stir and bring to the boil, cover and place in the centre of the oven
Cook this for
about 3 hours, stirring every 30 mins or so
Taste and then season
if you need to
Remove the meat
with a slotted spoon into a separate bowl
Using two forks
start to shred the meat, this should be easy as by now it will be falling
apart. At this stage remove the bones
Once shredded add
the meat back to the pot along with the frozen peas, stir well and leave to
cool
Meanwhile, peel
cut and boil the spuds.
Cook them until
you can push a fork in easily
Drain the spuds
then mash, using a potato ricer here will give smooth mash
Add the butter
and a generous helping of Salt and pepper, beat with a fork, add the raw egg
and combine, don’t worry the heat of the potatoes will cook the egg
Taste and add
more seasoning if you want.
Heat the oven to
200 degrees
On top of the
cooled meat spoon the mash evenly then when covered lightly go over with a fork
to create that ridge effect.
Dot all over with
little pieces of butter
Place uncovered
into the oven for 20-30 mins until browned on top and the meat is hot. Test
this with knife of skewer into the middle, if it comes out hot its done.
That’s it; serve
into bowls with chunky bread
No comments:
Post a Comment