Scotch Lamb Stovies with Celeriac Mash

  • prep 10 mins
  • cook 30 mins
  • serves 4


  • Leftover cooked Scotch Lamb PGI


  • 1 tsp tomato puree
  • 2 knobs of butter
  • 200ml strong lamb stock


  • 1/2 grated celeriac
  • 3 knobs of butter
  • 100ml cream
  • Salt &pepper
  • Course-grain mustard


  • 200g grapes
  • 2 apples, diced
  • 1/2 onion, chopped
  • 1 tsp ginger, grated
  • 1 garlic clove, pressed
  • 1 tsp honey
  • 2 tbsp balsamic vinegar
  • Salt & pepper
  • 4 oatcakes

Cooking Method

For the chutney:

Sweat off the onion in a pan then add the garlic and ginger. Cook for a minute more then add the apple, grapes, balsamic vinegar and honey. Simmer until the liquid has reduced to a chutney consistency then season.

For the celeriac mash:

Melt the butter in a pan then add the grated celeriac and cook until softened. Fold in the cream and mustard. Taste and season.

For the lamb jus:

Add the lamb stock to a pan and reduce by one third. Next add the tomato puree and cook until the liquid starts to thicken. Take off the heat and add the butter to finish.

Building up:

Shred the leftover cooked lamb meat and share between ramekin dishes. Next pour the lamb jus into the ramekins until it is covering the meat. Place the celeriac on top and place the ramekins in the oven for 10 minutes at 180°C.

Place each ramekin on a plate with the chutney on the side and a warmed oatcake.

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