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Hearty Lamb, Thyme and Mushroom Stew
Hearty Lamb, Thyme and Mushroom Stew

Hearty Lamb, Thyme and Mushroom Stew

with Mashed Potato

Perfect for cosying up with in colder weather, this Hearty Lamb, Thyme and Mushroom Stew is a quicker version of a slow-cooked stew. Braise the lamb, then brown off the veg before building the rich liquid of the stew around it. Served with mash, this is a hearty and wholesome dinner.

Tags:
Calorie Smart
Family Friendly
High Protein
Allergens:
Barley
Cereals containing gluten
Sulphites

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 grams

Potatoes

200 grams

Lamb Mince

1 unit(s)

Onion

125 grams

Mushrooms

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

15 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 sachet(s)

Mixed Herbs

1 bunch(es)

Thyme

Not included in your delivery

2 tbsp

Plain Flour

300 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2234 kJ
Energy (kcal)534 kcal
Fat14.4 g
of which saturates6.5 g
Carbohydrate77 g
of which sugars16 g
Dietary Fibre9.6 g
Protein27.2 g
Salt2.56 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Large Saucepan
Large Frying Pan

Instructions

1

Bring a large saucepan of water with 0.5 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.

2

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. 

3

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. 

4

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 and simmer until the stew has thickened, 5-7 mins.

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

5

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 though half the thyme.

6

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

Sprinkle over the remaining thyme to finish.

Enjoy!

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