Easy Lamb and Mushroom Stew

In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat. When the oil is hot, add the lamb mince and cook until browned, 4-5 mins, stirring occasionally. Use a spoon to break it up as it cooks. IMPORTANT wash your hand after handling raw mince. While the mince browns, halve, peel and chop the onion into small pieces. Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces. Quarter the mushrooms.

Once the mince has browned, season it with salt and pepper then transfer to a bowl. Add the onion, carrot and mushrooms to the pan and fry until softened, 6-7 mins, stirring occasionally. 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, pop the mince back in the pan and add the garlic and rosemary. Stir-fry until fragrant, 30 secs.

Stir in the soy sauce and tomato puree, then sprinkle over the flour (see ingredients for amount). Cook, stirring, until the flour coats the veggies and lamb, 1-2 mins. Mix in the water for the sauce (see ingredients for amount) and the chicken stock paste. Bring to the boil then lower the heat and and simmer until the sauce has thickened, 5-7 mins. TIP: Add a splash more water if too thick.

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.