Easy Lamb and Mushroom Stew
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Easy Lamb and Mushroom Stew

Easy Lamb and Mushroom Stew

with 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
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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

200 grams

Lamb Mince

1 unit(s)

Onion

150 grams

Closed Cup Mushrooms

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

15 grams

Worcester Sauce

(Contains Cereals containing gluten)

10 grams

Chicken Stock Paste

1 sachet(s)

Mixed Herbs

1 bunch(es)

Chives

Not included in your delivery

2 tbsp

Plain Flour

300 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2126 kJ
Energy (kcal)508 kcal
Fat14.8 g
of which saturates6.6 g
Carbohydrate69.6 g
of which sugars16.6 g
Protein28.1 g
Salt2.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Large Frying Pan
Bowl
Garlic Press
Kitchen Shears
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, 5-6 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 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. 

Simmer your Stew
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, chicken 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. IMPORTANT: The mince is cooked when no longer pink in the middle.

Make the Mash
5

Meanwhile, roughly chop the chives (use scissors if easier). 

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. Stir through half the chives.

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

Finish and Serve
6

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

Sprinkle over the remaining chives to finish.

Enjoy!