* '''For the Mutton'''
* Olive oil
* 500g Shoulder of Mutton, trimmed of Fat and cut into smallish chunks
* Hemp seed oil
* 150g Celery, hacked rustically
* 150g Carrots, peeled and hacked rustically
* 1 medium Green pepper, hacked rustically
* 1 medium Yellow pepper, hacked rustically
* 1 medium Onion, chopped
* 1 Red onion, chopped
* 1 bulb Garlic, crushed
* 400ml Meat stock
* 1 tablespoon Tomato purée
* 30ml Worcestershire sauce
* Seasoning
* 3 heaped teaspoons Cornflour
* '''For the Potato topping'''
* 1kg Purple Majesty Potatoes
* 60ml hot Milk
* 40g Butter
* 30ml Olive oil
* 1 Egg yolk

===Method===
* Heat a little Olive oil in a saucepan to Smoking point.
* Add the Mutton and cook until the juices have evaporated and the Meat has begun to caramelise.
* Transfer the Mutton into a deep Oven-proof dish.
* Using the same pan, heat a little Hemp seed oil and reduce the heat to medium.
* Add the Celery and Carrots and cook until they are beginning to colour and soften.
* Stir in the Onion and Peppers, adding more Hemp seed oil if necessary, and cook for about until they, too, are soft, stirring from time to time
* Add the Garlic and Fry for 2-3 minutes - do not allow it to burn.
* Mix the Vegetables with the Mutton and season to taste.
* Still using the same saucepan, heat the Stock, tomatoe purée and Worcestershire sauce.
* Put the Cornflour in a mug or jug and add some hot Stock to it, a little at a time, stirring until you have a thick, smooth paste.
* Add a little more Stock to it, stir, and pour into the saucepan with the rest of the stock.
* Tip the Mutton and Vegetable into the Stock, reduce the heat and Simmer, partially covered, for 10-15, stirring occasionally.
* The Stock should be fairly thick.
* Pour back into the Oven-proof dish and allow to cool completely.
* Meanwhile, Boil the Potatoes in unsalted water until the are cooked - about 20 minutes.
* Preheat the Oven to 140° C (257° F - gas 1)
* Drain the Potatoes in a Colander, place the colander on a metal tray and put in the Oven to dry out for about 15-20 minutes.
* Mash or rice the Potatoes, gradually incorporating the hot Milk, Butter, Oil and Egg yolk.
* Allow to cool competely.
* Using a palette knife, spread the Potato mixture over the Mutton,
* Run a fork, which has been dipped in Milk, over the top of the Potato to make a pattern.
* Bake at 200° C (400° F - gas 6) for 10 minutes, reduce the heat to 180° C (350° F - gas 4) and bake for a further 30 minutes.

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