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Easy Lamb and Mushroom Stew
Easy Lamb and Mushroom Stew

Easy Lamb and Mushroom Stew

with Rosemary and Chive Mash

This delicious Easy Lamb and Mushroom Stew has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
High Protein
Allergens:
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

200

Lamb Mince

1

Onion

150

Closed Cup Mushrooms

1

Carrot

2

Garlic Clove**

30

Tomato Puree

15

Worcester Sauce

(Contains: Cereals containing gluten)

10

Chicken Stock Paste

1

Mixed Herbs

1

Chives

Not included in your delivery

2

Plain Flour

300

Water for the Sauce

Nutritional information

Energy (kcal)475 kcal
Energy (kJ)1989 kJ
Fat15.1 g
of which saturates6.6 g
Carbohydrate61.2 g
of which sugars12.3 g
Protein29.2 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Pan
Bowl
Garlic Press
Potato Masher
Colander
Lid

Instructions

Cook the Potatoes
1

Bring a large saucepan of water with 1/2 tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Fry the Lamb
2

Meanwhile, heat a large frying pan on medium-high heat (no oil)

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. 

Bring on the Veg
3

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 into the pan. Stir in the garlic and rosemary. Fry until fragrant, 30 secs.

Simmer your Stew
4

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.

Make the Mash
5

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.

Finish and Serve
6

When everything's ready, stir half the parsley through the stew.

Share your lamb stew between your bowls with the mash alongside.

Sprinkle over the remaining parsley to finish.

Enjoy!

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