Mutton shepherd’s pie potatoes

Name: Mutton shepherd’s pie potatoes
Yield: Serves 4
Ingredients: 15 g fresh white breadcrumbs; ½ tbsp worcestershire sauce; 1 medium onion, peeled, halved and finely chopped; 1 stick of celery, cut into rough ½cm dice; ½ tbsp tomato purée; 1 glass of red wine; 2 tbsp vegetable oil, for frying; ½ tbsp plain flour; A few sprigs of thyme, leaves removed; 500 ml hot beef stock; 1 garlic clove, peeled and crushed; 4 large baking potatoes; 15 g mature cheddar, grated; Salt and freshly ground black pepper; 40 g butter; 40-50 ml milk; 500 g coarsely minced mutton shoulder or neck

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

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

Ingredients

4 large baking potatoes
40 g butter
40-50 ml milk</

Main course

Method

Preheat the oven to 200°C/gas mark 6.

Wash the potatoes and bake in the oven for about 1½ hours until soft. Scoop out the flesh and mas