Easy Lamb and Mushroom Stew

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the lamb mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

While the mince browns, halve, peel and chop the onion into small pieces. Quarter the mushrooms.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. 

Once browned, drain and discard any excess fat from the mince. Season with salt and pepper, then transfer to a bowl and set aside.

Pop the pan back on medium-high heat and add the onion, carrot and mushrooms. Fry, stirring occasionally, until softened, 6-7 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).

Once the veg has softened, add the mince back to the pan. Stir in the garlic and rosemary and fry until fragrant, 30 secs.

Stir the soy sauce and tomato puree into the pan, then sprinkle over the flour (see pantry for amount). Cook, stirring, until well combined, 1-2 mins.

Mix in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and and simmer until the stew has thickened, 5-7 mins.

Add a splash of water if it gets a little too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, roughly chop the parsley (stalks and all).

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you wish) and mash until smooth.

Season with salt and pepper, then cover with a lid to keep warm.