A great recipe if you are too lazy to put together a Shepherds Pie – Just eat it in a bowl and enjoy! Yes, it’s absolutely delicious! 😉
Cook long and slow. Preferably, put your mutton on with 1 cup (250 ml) water first thing in the morning and top up as needed to prevent drying out. Mutton takes around 5 – 6 hours to cook at a very low temperature and sometimes I even take longer. Starting it overnight and then continuing during the day. Do not rush. It looks after itself very well! 😉 Long and slow will bring out the best flavour you can wish for 😉
You may use any other mutton fat but sheep tail fat is rated best, however kidney fat will also do and is what I use from time to time if sheep tail fat is unavailable.
1.760 kg Leg of mutton or chops (large one’s. ie; best end or other)
288 g sheep tail fat
Salt to taste – nothing more!
Add a cup water and put the sheep tail fat at bottom with meat resting on top of it. I do this in my electric wok or you may use a slow cooker or a heavy bottomed saucepan over a very low heat. When meat softens on outer side add onions, potatoes, whole with skin on together with carrots whole over top. When Softened add roughly chopped cabbage to top with light sprinkling salt and close lid and simmer until done.
This is the best Shepherds Pie you will ever eat! And it has all the flavours of a good Sunday Roast and the bonus is it comes with its own natural stock and gravy built-in 📷 Serve with crispy roasted potatoes, broccoli and cheese sauce and you are in 7 th heaven! Remember I said Mutton, not Lamb. However this may be made with lamb but you won’t get the same results.
You may use any stewing mutton or small chops that have enough fat on them but save your bigger cuts and chops for slow braising and roasting 😉
Mutton must cook very slow and will take around 6 – 8 hours to cook. Sometimes I even go slower and take up to 10 hours to cook mine. The lower the temperature the better and the more concentrated the flavour becomes. I promise you.. It is well worth it! 📷 This is best done overnight and when your wake up, before going to work, you can just switch off and when you come home your meat is ready and you can start putting dinner together. Mutton has a lot of fat especially the smaller cuts, so it can look after itself as long as you get to know your temperature and the amount of water to add, so that it releases its own fats, stocks and flavours and you will have more than enough fat to roast your potatoes. Once your water has evaporated the meat should just slip right off the bones without leaving a trace of meat clinging to them . You may now remove all the bones, discarding them. Once this is done you will hear the meat sizzling whilst it is browning in its own fats and stock. When browned. Remove your meat with a spatula whilst draining off the juices back into the pan and set meat aside, covered. You may cook your mutton from frozen. In this case, just add 1 cup (250 ml) water. No more. There is extra water that will be released from the frozen meat as it cooks.
First thing on rising, early morning or evening. Begin cooking your mutton by placing it together with 1 cup water and some salt to taste, into a heavy bottomed saucepan or wok with self-regulating temperature which is best for this purpose. You may use a slow cooker but I can’t guarantee what is going to happen to your crock pot or glass when you start browning and sizzling the meats in their own stocks and fats. It will brown if you can get the fat sizzling but that’s your risk 😉 If using a stove-top, place a simmer ring or your waffle metal plate / plates under your pot – especially if using gas. Cook on a very low heat, covered so that it just keeps it temperature by gently simmering or bubbling on and off. When meat comes away, clean from the bones and just slips off when gently lifted. Remove the bones and discard. When all your water has evaporated and all you are left with is your natural fats and stock, your meat will gently begin sizzling and browning in its own fats and stock. With a non-metal spatula or egg lifter, gently turn meat in their own fats and stock until browned. Remove meat, gently draining fats and stock back into pan whilst doing so and set meat aside, covered. Whilst fats and stocks are still hot, pour it into a suitable container without lid and place into coldest part of freezer to set but if storing it for future use keep covered.
To a food processor with metal blade on. Add your roughly chopped onions and whizz to finely chop. To a saucepan or electric wok with self-regulating temperature. Add your 70 g of your mutton fat, together with your finely chopped onions and saute gently. To your food processor, add your roughly chopped carrots, whizz and dice into small cubes, as for pie mixtures – Add your diced carrots to your onions and continue gently sautéing. To your food processor add your diced cubes of cabbage, 300 g per time.. NO MORE – Or you will end up with an awful mush. Chop until diced but not as fine as you would for coleslaw. Add your diced cabbage to your carrots and onions and continue sautéing gently, until all vegetables just or almost tender. Add your cooked meat into your sautéed vegetables and with a non-metal spatula, break it all up. You will find that it will just fall apart, as easy peasy.. like corned beef from a can 😉 Remove your stored fat and stock tub from freezer and very quickly dip container into hot water. Invert (See picture) to remove its contents and slice off all your browned mutton stock. Toss it in with your vegetable mixture and meat. Break it all up, whilst gently warming through or until it is all melted and well blended through. Lastly stir in your peas, lower the heat to well below minimum and keep warm but without any bubbling or simmering. If you are using an electric 5 liter wok as I do.. Just feel the outer or underside of the wok and it must feel just hotter than warm to the touch. If you are using an oven, then use your roasting pan.
Steam your potatoes using a microwave steamer, covered or until fork tender. Heat up your milk and butter. Mash your potatoes using a potato masher or a pastry cutter. Pour in the hot milk and continue to mash, until fluffy and lump free but do not over mash or your potatoes will become sticky, gooey and gloppy. Season to taste with white pepper, salt and freshly grated nutmeg.
Place all your vegetable meat mixture onto the bottom of your oven roasting pan or 5 liter electric wok (with self-regulating temperature) and smooth out the surface. Place dollops of your mashed potato topping on top of your meat mixture and with a fork, spread it out evenly, covering the entire surface, whilst creating grooved streaks with the tins of your fork. Bake at low temperature of around 160 C if using your oven and keep topping fairly close to element to become a very light golden or just to harden the potato topping. As soon as potato topping has hardened. Remove it from the oven and melt 15 ml mutton fat or as needed. Using a pastry brush, brush melted mutton fat all over your potato topping. This will give it a good shine and help it to really crisp up. Place your pie back into the oven whilst keeping underside warm, with potato topping closer to the grill. Do not burn. Watch carefully whilst you brown and crisp up your topping until done to your liking
Microwave steam, 4 -5 minutes or until almost or just fork tender. Set aside, covered to keep warm.
To a microwave steamer add your 140 g rice with 420 g / ml water. Give it a good swirl, Seal container and microwave on high 15 minutes or until mushy and soft. Puree with stick blender (Immersion blender) or you may puree it in your food processor if you wish. Heat up your milk and gradually puree it in until you have a smooth sauce together with your 40 g butter. Once you have a nice and creamy smooth sauce, you may add in your grated cheese and continue to blending until you have a smooth and glossy cheese sauce. Adjust consistency by adding a little more hot milk, butter or cheese as you desire. Season to taste with salt and set aside to keep warm.
Your mutton fat and you should have plenty.
Together with enough potatoes to serve – I usually go on 1 and a half potatoes per person
Peel potatoes and place them in enough cold water to cover – To prevent discolouration. You may with the tins of your fork, run / scrape groves down the lengths of your potatoes if you wish to give it that grooved appearance. Remove potatoes from water and par-cook them 10 minutes in boiling water or on high in a steamer, covered or until just cooked on their outer surface. Heat up oil to around 160 – 180 C but do not allow your temperature to drop below 160 C or your potatoes will begin to suck up oil. You may test your oil by dropping a crumb of bread into it and it should gently sizzle around its edges. When oil is ready, gently add potatoes. Do not at too many at once and do NOT over-crowd your pan or your temperature will drop. Watch potatoes carefully, whilst turning them with a fork and gently pricking them at the same time to help them crisp up or until they golden brown, crisp and cooked through. When done. Remove them, drain and set aside to keep warm.
Never add salt to beans until they are mushy soft. Dried Beans have poisons sprayed on them in storage to prevent mites from eating them and you must wash these poisons off in hot soapy water as they have a waterproof coating. I discovered this when I began to react to their poisons. Prior to this a past dog of mine had passed on of a gastric (stomach) torsion after eating a bowl of bean soup. Had I known what I know now, perhaps I could’ve prevented it 😦 Please don’t give them to your dogs, especially if you don’t react to them.
Goodbye to acid reflux with this delicious Roast! All ingredients are 100% natural, without any added oil and roast potatoes deliciously crisp!
Braised Mutton, slow roasted, is concentrated full of flavour whilst lamb gets left way behind.
Servings: 4 – 5
Mutton Servings: I always work on 300 g per person when serving mutton on bone.
An electric 5 liter wok with a self-regulating temperature is what I always use for all my cooking. I never use a stove top. It browns, roasts and it will bake too, if you have a halogen oven with an extender ring to place / fit over upper inner side lip of wok, covered / fitted the halogen ovens element head where you may then bake / roast / brown / grill. I wouldn’t recommend roasting any type of meats in glassware as it will not caramelize and brown your meats in the way you get with metal. Your electric wok makes the best slow cooker you could ever wish for!
Rule number 1: Get to know your temperature and your water measure to add and you won’t have a problem at all – cooking this overnight at a low temperature and when you get home from work all you will need do, is prepare your veggies, roast potatoes and gravy 😉
You may use a whole leg of mutton or any other large mutton chops
Mutton kidney fat usually comes with a kidney (I add that as well) but if you can get sheep tail fat that is even better, however I couldn’t so I used the kidney fat which is also a good alternative and will do perfectly fine 😉
In Place of Mutton Stock: If you use a delicious Homemade easy peasy gelatinized chicken stock, you will get a lovely deep rich brown gravy – Which is what I prefer but I had non left, so I used up my mutton stock in this dish (which I had saved) which too, is also absolutely delish. However, when you stir in some of your cheese sauce to thicken it, it will lighten the colour.
I’ve always loved mixing my cheese in with my gravy on my plate. I feel they compliment each other very well 😉
Mutton Fat is necessary for your roast potatoes as it is a hard fat and you will have lovely crispy roast potatoes. However Beef / Pork fat will give you the same results but not chicken schmaltz / fat as it is a soft fat but very lovely if you like soft roasted potatoes together with a little bit of homemade natural chicken stock added to boost their flavour and colour but that’s entirely up to your mood 😉
My Total Weight of my meat with added fat: 1.748 kg
Cheese Sauce Note: The more bendable your cheese or the softer it is, the more butter fat the manufacturer has added to it and you must then take this into account when adding the butter. The harder the cheese, the less butter fat it has. Butter is cheaper than cheese and manufacturers love to up their profits by adding it. If you melt your cheese you will see the percentage of butter pouring out. If you make my cream or cottage cheese, you won’t see any butter in there, unless you put it in 😉
1.330 kg mutton leg chops
416 g mutton kidney fat
117 g rice
548 g hot milk
204 g cheddar cheese
salt to taste
34 g butter or to taste
14 g (15 ml) chicken schmaltz or fat
1 onion, medium
208 g mutton stock or Homemade easy peasy gelatinized chicken stock
110 g cheese sauce (Taken from given recipe after making up)
Mushrooms (Optional) – I never added them but they will be lovely as this is a homemade 100 % natural gravy. However don’t try this with a bought gravy powder or based version – It will not taste good at all! It must be the homemade version.
1 and two-thirds (1 + 2/3rd), heads of broccoli
250 ml peas (I used frozen)
Before you go to bed or first thing when you wake in the morning: Add your fat to a heavy bottomed saucepan or an electric wok which will act as a slow cooker so that you may brown it in its own rendered fats once the meat has fallen clean off the bones.
Place your meat on top of your fat which will act as a cushion and will help with the rendering of this fat as this is what will keep your roast meat juicy, tender and moist.
Add 1 cup or a soup bowl of water. Close lid and cook on number 2 if using an electric wok with self-regulating temperature – or if at home during the day then you may cook just a wee notch past the number 2 mark but keep an eye on it that it does not dry out or burn – I never needed to add any more water than a soup mug or bowl, but I put my meat on whilst still frozen which you too may do too.
If using a stove top – Place a simmer ring under a heavy bottomed saucepan or you may even remove your metal waffle plates from your waffle machine and use that, especially if cooking over a gas flame. You don’t want it to burn your meat. You want it on a very low temperature so that it gently bubbles, on and off, gently simmering all night or all day. This is going to bring out the best flavours and that’s a promise 😉
Add NOTHING to your meat but salt to taste – however take into account the salt you will be adding to your other ingredients as there will be salt in your gravy too.
Mutton will take about 6 – 8 hours to cook depending on which cut you use as some cuts take longer to cook than others.
Add just enough water – a cupful but no more than a soup bowl – but remember when your meat is slipping clean off the bones, your water must’ve evaporated and you will then hear it gently sizzling in its own fats. Gently and still on a very low heat – you must turn it with a non-metal spatula to allow browning in its own rendered gravy and stock.
If you happen to put too much water and meat is slipping off bones: Gently, with a non-metal spatula, remove meat and set aside. Reduce liquids until all the water has evaporated. Put back meat and gently turn to brown in its own juices and fats.
Once done, gently lift meat out, draining it as you do so and place it into a serving dish. Cover and set aside.
Keep the stock and fats in your saucepan warm and whilst still warm before it sets, pour it out into a suitable container with lid to refrigerate, but if you are short on natural hard fats for your roast potatoes and meat stock for your gravy; to speed things up – place your meat stock together with its fat into one tub, uncovered, into coldest part of freezer to set. The stock will fall to the bottom with the fat rising to top.
GLUTEN FREE CHEESE SAUCE:
In microwave steamer or pot, steam rice in sufficient water to cover until mushy soft but still full of moisture. Do not allow to dry out.
Cream rice with a hand-held stick or an immersion blender or you may puree it in your food processor with metal blade on if you wish.
Add your creamed rice to your saucepan and stir in your hot milk, butter together with seasonings to taste. Cream again to smooth out. Turn off heat and stir in or cream in your cheese with your immersion or hand-held stick blender. Set aside to keep warm.
In a microwave steamer, covered until tender. Allow to cool and slices like butter 😉
In microwave steamer, covered until fork tender but not overcooked.
30 seconds or just until defrosted but warmed through.
HOMEMADE GRAVY – PRESERVATIVE AND GLUTEN FREE:
To a saucepan or wok, add 14 g or 1 tablespoon chicken schmaltz or fat, followed by your chopped onion and saute until tender and browned.
Add your mutton / gelatinized chicken stock and continue to brown and caramelize your onions. Do not burn.
When satisfied, stir in 110 g of your cheese sauce to thicken as for consistency of gravies, adding a little water as needed.
Season with salt to taste and continue to stir, adding a little water until desired gravy consistency is reached.
Serve and Enjoy! 😉
Source: This is my own creation.
The secret’s out! – 100% natural ingredients! The reason this soup is so delicious, even without the garlic, is because it uses natural flavourings such as gelatinized chicken stock, together with schmaltz (chicken fat) Which is the easiest thing in the world to collect and store refrigerated – There, now you have it, the secret’s out! 😉
I use a 1 kg bag of brined chicken fillets / tenders, of which I end up with a weight of around 750 – 800 g after draining. There are many optionals you may add.. such as turning this into a mushroom soup by adding mushrooms or a chicken a la King by adding sweet green pepper, mushrooms and peas and you may even include freshly crushed garlic too. But even without all the above, this soup is still going to taste delicious. So delish that cream is merely an optional and you don’t need to add it at all. However, it will give a better colour to your soup 📷
In a heavy bottomed saucepan, cook rice in enough water to cover until mushy soft.
When rice has softened, puree into a smooth cream with a hand-held, or stick blender.
Peel onions and roughly chop them into food processor with metal blade on – Whizz until onions are finely chopped as for soup mixtures but not pureed.
Melt 50 g of chicken schmaltz in a saucepan or wok. Add your finely chopped onions and saute them gently until tender. Remove your onions and add them on top of your creamed rice mixture.
Roughly chop your carrots and celery into your food processor and chop as you would for soup mixture or into small dice.
Add the extra 36 g schmaltz or fat to your saucepan and saute your carrots and celery until they are almost tender.
Add cooked carrots and celery to your creamed rice mixture, together with your gelatinized chicken stock or stir in according to your own taste.
Season with freshly ground peppercorns and finely chopped parsley.
Turn off heat and stir in cream if you will be using it.
Source: This is my own creation.