Preheat the oven to 200°C.
Season the hogget with salt and pepper.
Brown the hogget in a hot casserole pan for a few minutes then set aside.
Sauté shallots and tomato purée in the meat juices for 3 minutes.
Add garlic, carrots, and celery and fry until softened.
Add thyme and wine, bring to a boil, then add the meat and stock.
Cover and cook in the oven for 2 hours.
Shred the meat into strips and mix it back into the sauce.
Top with sliced potatoes, butter, and seasoning.
Bake for 30 minutes until potatoes are golden and tender.