Mutton Casserole

Mutton casserole recipe from Fodder farm shop and cafe

Serves 4


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.

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