Easy Lamb and Mushroom Stew
with Rosemary and Mashed Potatoes
This Easy Lamb and Mushroom Stew is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
450
Potatoes
200
Lamb Mince
1
Onion
150
Closed Cup Mushrooms
1
Carrot
2
Garlic Clove
½
Rosemary
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
30
Tomato Puree
10
Chicken Stock Paste
1
Flat Leaf Parsley
Not included in your delivery
2
Plain Flour
300
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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.
When everything's ready, stir half the parsley through the stew.
Share your stew between your bowls with the mash alongside.
Sprinkle over the remaining parsley to finish.
Enjoy!
