For the casserole:
600g of shoulder of mutton, diced
20g of Cirio tomato purée
100ml of red wine
20ml of Aspall red wine vinegar
500ml of True Foods chicken stock
2 bay leaves
1 sprig of thyme
100g of carrots
100g of potatoes
100g of swede
1 onion, medium
4 Garlic Farm garlic cloves
For the champ mash:
800g of Maris Piper potatoes, peeled
1/2 bunch of spring onions
50g of Longley Farm butter
100ml of Dales Dairy milk
1/4 bunch of chives
If you’re craving something warm and filling, try this recipe for homemade mutton stew. This hearty dish is loaded with protein, vegetables, and flavour, perfect to keep you warm and feeling full.
All ingredients used in this recipe are available to purchase from the Fodder Farm Shop
Preheat the oven to 140°c (120°c fan) /gas mark 1.
Seal the mutton in a large pan with a little oil until well browned all over, add the tomato purée and carry on browning for a further 2 minutes.
Deglaze the pan first with the red wine vinegar, then add the wine and reduce by half. Add the chicken stock and bring to a simmer. Add the thyme and bay leaf, and put in an ovenproof dish with a tightly fitting lid. Place in an oven for an hour.
Meanwhile, dice the vegetables into 3cm pieces, 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.
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.
Serve the mash and casserole in warm serving dishes.