This traditional English pie is made with red wine, potatoes, veggies and thyme.
Preheat the oven to 200°C/400°F/Gas mark 6.
Season the lamb shoulder well with salt and pepper. Heat a large casserole dish until hot, add the lamb and seal on each side until browned. Remove the lamb and set aside. Add the shallots and tomato puree and cook for a couple of minutes. Add the garlic, carrots and celery and sweat for a few minutes.
Place the hogget on top then add the thyme and red wine. Bring to the boil, add the beef stock, return to a simmer, then place in the oven and cook for 2 hours.
Lift the hogget out of the pan and set onto a board to cool slightly. Adjust the seasoning on the sauce then tear the hogget into strips and return to the pan, mixing well with the sauce and vegetables.
Layer the sliced potatoes over the hogget in the casserole dish, then dot over the butter and season with salt and black pepper. Return to the oven and cook for another 30 minutes until hot, golden and bubbling.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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