- 1 large leek
- 2 carrots
- 2 celery sticks
- 400g mutton mince
- 1 bay leaf
- A small handful of thyme sprigs
- 1 tbsp tomato purée
- 1 tbsp Worcester sauce
- 400ml hot chicken or vegetable stock
- 1kg potatoes
- 75g butter
Prep: 25 mins | Cook: 1 hr 40 mins
1. Trim the roots and the woody greens off the leek. Rrinse out any grit. Finely slice the leek. Peel the carrots and dice them. Trim the celery sticks and finely slice them.
2. Warm a large, deep frying pan over a medium heat for a few mins. Add 1 tbsp rapeseed oil and the chopped veg. Season with a pinch of salt and pepper. Cook, stirring often, for 10 mins till the veg are glossy but haven’t picked up much colour. If they start to brown, turn the heat down.
3. Scoop the veg out of the pan onto a plate. Add another ½ tbsp oil to the pan then the mutton. Fry for 10 mins, stirring often to break up any lumps, till the mince has browned nicely.
4. Put a large pan of salted water on to boil. Heat your oven to 200°C/Fan 180°C/Gas 6.
5. Return the veg to the pan. Add the bay, thyme, tomato purée, Worcester sauce and hot stock. Cover, bring to the boil, then turn the heat down to medium-low and simmer for 30 mins till the sauce is thick.
6. While the mutton simmers, peel and chop the potatoes into small chunks. When the water is boiling, add the potatoes and simmer for 20 mins till they’re soft.
7. Drain the potatoes. Return them to the pan and place over a low heat. Mash the potatoes, then chop in the butter and mash that in till you have a smooth, creamy mash. Take off the heat and set aside.
8. Taste the mutton sauce and add more salt or pepper if you think it needs it. Lift out the thyme and bay. Spoon the mutton sauce into an 2ltr ovenproof dish. Spoon the mash over the top. Place the dish on a baking tray (to catch any drips) and bake for 30-40 mins till golden and bubbling. Let it cool for a few mins before serving with buttered green veg.