Mutton shepherd’s pie potatoes

Mutton shepherd’s pie potatoes

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

Another nice variation on a baked potato. You can make the filling here from scratch or use excess from a shepherd’s pie.

Ingredients

Quantity Ingredient
4 large baking potatoes
40g butter
40-50ml milk
salt
freshly ground black pepper
500g mutton shoulder or neck, coarsely minced
2 tablespoons vegetable oil, for frying
1 medium onion, peeled, halved and finely chopped
1 stick celery, cut into rough ½ cm dice
1 garlic clove, peeled and crushed
a few sprigs thyme, leaves removed
1/2 tablespoon plain flour
1/2 tablespoon tomato puree
1 glass red wine
1/2 tablespoon worcestershire sauce
500ml beef stock, hot
15g fresh white breadcrumbs
15g mature cheddar, grated

Method

  1. Preheat the oven to 200°C.
  2. Wash the potatoes and bake in the oven for about 1½ hours until soft . Scoop out the flesh and mash through a potato ricer or by hand as fine as possible, then mix in the butter and enough milk to cream the potatoes. Season to taste. Return the potato skins to the oven for about 10 minutes to crisp up before setting aside with the flesh.
  3. Meantime, prepare the filling. Season the mince and heat half the vegetable oil in a heavy-based frying pan until almost smoking. Add the meat in small quantities and cook for a few minutes, stirring, until browned all over, then drain in a colander to remove any fat.
  4. In a separate thick-bottomed saucepan, heat the remaining vegetable oil and gently cook the onion, celery, garlic and thyme for 2–3 minutes, stirring every so often, until softened. Add the browned meat and flour and mix together well. Add the tomato purée and continue to cook over a low heat, stirring, for a few minutes, before adding the red wine, Worcestershire sauce and stock gradually. Bring to the boil, lower to a simmer and continue to cook for about an hour, until the liquid has thickened and the meat is tender. Remove from the heat, check the seasoning and leave to cool.
  5. Spoon the mutton into the potatoes until about two-thirds full. Now spoon or pipe the mashed potato on top until the potato mix is sitting a few centimetres above the top of the potato skins. Scatter over the breadcrumbs and Cheddar and bake for about 40 minutes, until the topping is golden brown and the filling is hot.
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