Braised hogget pie

Braised hogget pie

More Home Comforts
Peter Cassidy

Wherever possible and whenever the season allows, I always try to buy hogget or mutton. Hogget is a sheep that is between one and two years of age, and it has a much deeper and more intense flavour than young lamb. It lends itself well to this kind of braising or slow cooking to make it nice and tender.


Quantity Ingredient
1.5kg boneless shoulder of hogget
sea salt
freshly ground black pepper
6 shallots, thickly sliced
2 tablespoons see method for ingredients
2 garlic cloves, crushed
4 carrots, cut into large dice
2 celery sticks, thickly sliced
1 small bunch thyme
1 bottle red wine
500ml beef stock
1kg waxy potatoes, peeled and thickly sliced
50g butter


  1. Preheat the oven to 200°C.
  2. Season the hogget well with salt and pepper. Heat a large casserole dish until hot, then add the hogget and seal on each side until browned. Remove and set aside. Add the shallots and tomato purée, and cook for a couple of minutes. Add the garlic, carrots and celery, and sweat for a few minutes.
  3. Place the hogget on top and add the thyme and red wine. Bring to the boil, add the stock, return to a simmer, then place in the oven and cook for 2 hours.
  4. Lift the hogget out of the dish and set on a board to cool slightly. Adjust the seasoning of the sauce, then tear the meat into strips and return them to the pan, mixing them well with the sauce and vegetables.
  5. Layer the sliced potatoes over the meat in the casserole dish, then dot over the butter and season with salt and pepper. Return to the oven and cook for another 30 minutes until hot, golden and bubbling.
Home Comforts
British food
classic recipes
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