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English-Style Lamb Stew
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English-Style Lamb Stew

English-Style Lamb Stew

with Roasted Potatoes

Who says you can't enjoy a warm bowl of stew all year long! No need to wait for the cooler weather because tonight we're upgrading this English countryside stew with tender lamb, earthy mushrooms and aromatic mirepoix!

Family Friendly

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

Preparation Time35 minutes


serving amount

250 g

Ground Lamb

1 unit

Garlic, cloves

2 tbsp

All-Purpose Flour

(Contains Wheat)

300 g

Yellow Potato

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

113 g

Green Peas

2 tbsp

Tomato Sauce Base

1 unit

Beef Broth Concentrate

113 g


113 g


14 g

Parsley and Thyme

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


1.33 tbsp



Nutrition Values

Calories690 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate53 g
Sugar9 g
Dietary Fiber8 g
Protein32 g
Cholesterol110 mg
Sodium1300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Slotted Spoon
Medium Bowl
Measuring Cups


Roast potatoes

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 (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until potatoes are golden-brown and tender, 25-28 min.


While potatoes roast, quarter mushrooms. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop.Roughly chop parsley. Peel, then mince or grate garlic.

Cook lamb

Heat a large pot over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer lamb to a medium bowl. Carefully drain and discard fat from the pot.

Cook veggies

Add 2 tbsp (4 tbsp) butter to the same pot, then mirepoix, thyme, mushrooms and garlic. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce base, lamb and any juices from the medium bowl. Stir to combine. Sprinkle flour over top. Cook, stirring often, until flour coats veggies and lamb, 1-2 min.

Finish stew

Add broth concentrate, peas and 2 cups (4 cups) water. Season with salt and pepper. Bring to a boil over high. Once boiling, reduce the heat to medium-low. Cook, stirring often, until stew thickens slightly, 4-6 min.

Finish and serve

Add roasted potatoes to stew. Stir to combine.Divide English-style lamb stew between bowls. Sprinkle parsley over top.