Spring Lamb Stew with Mashed Potatoes
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
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- 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.
- Heat the oil in a saucepan and cook the lamb for 3-4 minutes, or until lightly browned on all sides.
- 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.
- 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.
- To serve, divide the mash between two plates and spoon on the lamb stew.
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