Grab a woolly sweater and throw a log on the fire. We're upgrading this English countryside stew with tender lamb, earthy mushroom and sweet celery!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsWheat/Blé, Soy/Soja)
Tomato Sauce Base
Beef Broth Concentrate
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in middle of oven until potatoes are golden-brown and tender, 25-28 min.
While potatoes roast, quarter mushrooms.
Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer lamb to a medium bowl. Carefully drain and discard fat.
Add 2 tbsp butter (dbl for 4 ppl) to the same pot, then mirepoix, mushrooms and garlic puree. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce, lamb and any juices from the bowl. Stir to combine. Sprinkle over flour. Cook, stirring often, until flour coats veggies and lamb, 1-2 min.
Add broth concentrate, peas and 2 1/2 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, stirring often, until stew thickens slightly, 4-6 min.
Add roasted potatoes and peas to stew. Stir to combine. Divide stew between bowls. Sprinkle parsley over top.