English-Style Lamb Stew

English-Style Lamb Stew

with Roasted Potatoes

Custom recipe
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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!

Tags:Quick PrepFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

1 tbsp

Garlic Puree

2 tbsp

All-Purpose Flour


180 g

Yellow Potato

2 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

227 g


56 g

Green Peas

2 tbsp

Tomato Sauce Base

1 unit

Beef Broth Concentrate

113 g


Not included in your delivery

2 tbsp



¼ tsp


¼ tsp


1.33 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories620 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate37 g
Sugar7 g
Dietary Fiber5 g
Protein30 g
Cholesterol110 mg
Sodium1520 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.