Spring Lamb Stew with Mashed Potatoes

This recipe works in combination with: Lamb Tagine with Couscous. This recipe features in these meal plans: Spring Specials.

A delicate stew with carrot, leek, mushrooms and succulent pieces of lamb served on a bed of mashed potato.


  • 175g of diced lamb
  • 1/2 large onion, finely chopped
  • 1 large carrot (approx 185g), diced
  • 100g of large seasonal mushrooms, thinly sliced
  • 1 large baking potato (approx 470g), peeled and diced
  • 1 small leek (approx 210g), chopped
  • 4 tbsp milk
  • 1 tbsp olive oil
  • 650ml chicken stock, prepared according to the packet instructions
  • 2 tbsp plain white flour
  • 2 tbsp margarine/butter
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 50 mins
  • Price per person: £2.34
  • Store cupboard: Typical
  • Calories per serving: 665
  • 5-a-day per serving: 2.4
  • Print Recipe
Spring Lamb Stew photo

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  1. Pat the diced lamb pieces dry with a paper towel. Sprinkle the flour onto a plate and season with salt and pepper. Coat the lamb in the flour and shake off any excess.
  2. Heat the oil in a saucepan and cook the lamb for 3-4 minutes, or until lightly browned on all sides.
  3. Add the onion, carrot, leek and mushrooms and cook for 4-5 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer, covered, for 40 minutes, or until the lamb is tender. Add a little water if the stew becomes to dry. Season with salt and pepper.
  4. Meanwhile, cook the potato in lightly salted boiling water for 10 minutes, or until tender. Drain and mash with the milk and margarine/butter until smooth and creamy. Season to taste with salt and pepper.
  5. To serve, divide the mash between two plates and spoon on the lamb stew.

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