Traditional Mutton Casserole 🍲🐑
A hearty, slow-cooked British classic with tender mutton and root vegetables in a rich, flavourful gravy—perfect for chilly evenings!
Ingredients:
🐑 Diced mutton shoulder: 600g (or lamb if mutton is unavailable)
🧅 Onion: 1 medium, chopped
🧄 Garlic: 4 cloves, minced
🥕 Carrots: 100g, diced
🥬 Celeriac: 100g, diced
🍠 Swede (rutabaga): 100g, diced
🍅 Tomato purée: 1 tbsp
🍷 Grape juice: 100ml
🍾 Balsamic vinegar: 1 tbsp
🍲 Chicken stock: 500ml
🌿 Bay leaves: 2
🌿 Thyme: 1 sprig
🧂 Salt & black pepper: To taste
🫒 Olive oil: 2 tbsp
Method:
1️⃣ 🍳 Sear the mutton:
Heat oil in a large casserole dish. Brown mutton in batches over high heat. Set aside.
2️⃣ 🧅 Soften the veggies:
In the same dish, sauté onion, garlic, carrots, celeriac, and swede for 5 mins until slightly softened.
3️⃣ 🍷 Deglaze & simmer:
Stir in tomato purée, then add grape juice and balsamic vinegar, scraping up any browned bits.
Return mutton to the dish. Add stock, bay leaves, and thyme. Bring to a gentle simmer.
4️⃣ 🔥 Cook low & slow:
Cover and cook on the hob over low heat for 2.5–3 hours (or in a 160°C/140°C fan oven), until mutton is fork-tender.
Season to taste.
Serving Info:
⏱ Prep: 20 mins | 🍳 Cook: 3 hours | 🍴 Serves: 4 | 🔥 Calories: ~450 per serving
Tips:
✔ Mutton vs. lamb: Mutton has a deeper flavour but needs longer cooking.
✔ Thicken the gravy: Mix 1 tbsp cornflour with 2 tbsp water, stir in 10 mins before serving.
✔ Make ahead: Tastes even better reheated the next day!
"Comfort food at its finest—serve with buttery mashed potatoes or crusty bread." 🥔🍞