Mutton dressed as lamb?

I always value leftovers, they can quite often be the best part of cooking, and I can get very excited by the prospect of cooking with something as wonderful as the mutton leftovers from the previous post.

Shepherds Pie is a family favourite of ours, and so it was the obvious choice for the mutton. It cheered my poorly son up who’s had the lurgy going round the last few weeks, he polished off a big bowl full.

Shepherds Mutton Pie

Brown off a diced onion and a couple of garlic cloves in a little oil with a sprig of finely chopped rosemary in a shallow casserole dish, add a couple of diced carrots, parsnips and half a swede and allow to sweat for 5 minutes.

Add a tin of chopped tomatoes and a litre of beef/lamb stock, and  a couple of handfuls of finely diced leftover mutton/hoggett/lamb and simmer  with the lid off until the sauce starts to thicken up.

Allow to cool for a few minutes and then top generously with buttery mash potato or sweet potato. Bake in the oven at 180degC for 50 minutes until the top is crisp and brown with the sauce bubbling over the edge.

Serve with peas and brown sauce (my wife got me into this).

 

 

10 responses to this post.

  1. This is excellent! great idea

    Reply

  2. What a lovely way to use up the leftover meat. Nice to hear about your son being made to feel better by a good hearty meal!

    Reply

  3. Marcus, that looks amazing. What a fantastic way to use up your mutton – truly brilliant. Great title too 😀

    Reply

  4. Thanks Mad Dog, I think the tomatoeyness sets it apart from a Cottage Pie, which is all beefyness.
    Cheers
    Marcus

    Reply

  5. That looks delicious – I like beef stock and tomato with mine too!

    Reply

  6. Thanks Rosemary, made for a lovely impromptu Sunday lunch with some friends who’d been out walking in the cold.
    Cheers
    Marcus

    Reply

  7. Wow! The picture with the spoon! I know this was good. Perfect, Marcus.

    Reply

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