This is a great recipe if you are too lazy to put together a Shepherd's Pie – Just eat it in a bowl and enjoy! You will find it absolutely delicious! 
Absolutely delish eaten just as it is. The potatoes and veggies suck up all that delicious mutton stock and fat.
Notes:
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 flavor you can wish for
Long and slow will bring out the best flavor 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.
Ingredients:
1.760 kg Leg of mutton or chops (large ones. IE; best end or other)
288 g sheep tail fat
3 onions, peeled – chopped or quartered
550 g carrots (3 or up to 550 g), peeled
1.316 kg potatoes, unpeeled or peeled (I like to leave my skin on )
1 small cabbage, chopped
Salt to taste – nothing more!
Method:
- Add cup water and put the sheep tail fat at the 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 very low heat.
- When the meat has softened on the outer side, add your onions, and whole potatoes in their skins together with the whole carrots over the top.
- When the above veggies have Softened, add your roughly chopped cabbage to the top with a light sprinkling of salt, then close the lid and simmer until done.
Absolutely delish eaten just as it is. The potatoes and veggies suck up all that delicious mutton fat and stock.
Serve and Enjoy!
Source: This is my own creation.