Now this isn’t a pie but is quite possibly the best thing you will learn to cook, Its easy and has the most flavorsome taste you could wish for and the leftovers will give you the very best ragu for a Lasagna, or shepherds pie. I originally got this recipe from James Martins “Home Comforts” but have tweaked it a little to my tastes but most of the credit must go to him for this one.
I sometimes use Lamb necks when I can get them as they give a very good flavor but you may want to add a little extra time on the cooking.
You may have to ask your butcher to order the Hogget in for you because not many butchers will stock it. As its an older meat, it will have done more work through its lifetime. Because of that it is tougher, but carries more flavor as well so needs cooking slowly to tenderize it
- Half shoulder of Hogget (Lamb necks will also do)
- 2 medium Carrots
- 1 Medium Onion
- 2 Sticks Celery
- 5 or 6 Garlic cloves
- 1 Tbsp Tomato puree
- 1 bottle Shiraz or Merlot red wine
- 1/2 pint Chicken Stock
- Season the Hogget with salt and pepper.
- In a heavy casserole pot Brown the Hogget shoulder on all sides, be sure to get a good color on it.
- Lift out the Hogget and set aside for now.
- Add the carrots, onion, Garlic, Celery and tomato puree and cook out the till the onions are translucent
- Return the Hoggit to the pan and add a small bunch of Thyme and a bottle of wine and chicken stock.
- Put the lid on and put into the oven preheated to 170 degrees for 2 hours.
- Remove from the oven and remove the Hogget from the pot and shred as best you can with two forks and return to the pot juices and mix well.
- Peel and slice some potatoes and layer and cover the meat in the pot.
- Brush with melted butter and season with more salt and black pepper.
- leave uncovered and return to the oven for 30-40 minutes till the spuds are nice and brown and cooked through.
Thats it, simple
Any leftovers will make an excellent ragu to make a lasagna with
Click the link below to watch James Martin cook his version