Here’s another of my British recipes. The recipe actually calls for mutton, not lamb, but I couldn’t find mutton at our local grocery store. It was still very tasty with lamb instead!
Serves: 6-8
Preparation time: 10 minutes
Cook time: 1 hour, 15 minutes
olive oil
2 onions, peeled & diced to 1/2″ pieces
4 carrots, peeled & diced to 1/2″ pieces
4 celery sticks, diced to 1/2″ pieces
1/2 small swede, peeled & diced to 1/2″ pieces
1 kg (2.2 lbs) minced lamb
1 bay leaf
200 ml (6.75 oz) red wine
600 ml (20 oz) chicken stock
1-1/4 T. tomato puree
1-1/4 T. Worcestershire sauce
sea salt
freshly ground black pepper
2 kg (about 4.5 lbs) potatoes, peeled
100 ml (3.5 oz) milk, warmed
6 T. butter
1. Heat a little oil in a frying pan over a medium heat, add the onions, carrots, celery and swede and gently saute until soft but not colored.
2. Remove the vegetables and tip the minced lamb into the pan, stirring well to break the meat up, and cook until it is all sealed and browned. Return the vegetables to the pan with the bay leaf, wine, stock, tomato puree, Worcestershire sauce and seasoning; cover and simmer gently for 30 minutes, stirring occasionally.
3. Meanwhile, preheat the oven to 350F/180C. Cut the potatoes into even-sized pieces and simmer them in a saucepan of boiling water for 20 minutes, or until soft. Drain the potatoes and return them to the pan, place on a low heat and toss well to drive off any excess moisture.
4. Remove potatoes from the heat and mash thoroughly until smooth, then add the milk, butter and more seasoning and mix well.
5. Transfer the lamb mixture to an ovenproof dish (I used a 9×13 pan) and spoon on the mashed potato, spreading it inwards from the rim and evening it out with a fork on top. Place the dish in the oven and cook it for 30 minutes, until the potato is just browning and some of the juices are bubbling around the edge.
On An Even Kiel 