Hearty Lamb, Thyme and Mushroom Stew

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

Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

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 lamb. Season with salt and pepper, then transfer to a bowl and set aside. 

Pop the pan back on medium-high heat with a drizzle of oil (if needed) 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). 

Once the veg has softened, add the mince back into the pan. 

Add the garlic and tomato puree and cook until fragrant, 1 min.

Sprinkle over the flour (see pantry for amount) and cook, stirring, until well combined, 1-2 mins.

Stir through the Worcester sauce, red wine stock paste, mixed herbs and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until the stew has thickened, 5-7 mins.

Add a splash of water if it gets a little too thick.

Meanwhile, strip the thyme leaves from their stalks and roughly chop (discard the stalks).

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 have any) and mash until smooth.

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

Once the stew has thickened, stir through half the thyme.