Ground Lamb Navarin Stew
with Creamy Mashed Potatoes
This French-inspired lamb stew is packed with the aromatic trifecta of onions, celery and carrots. Ground lamb and creamy mashed potatoes make it perfect for those extra chilly nights.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
113 g
Mirepoix
6 g
Garlic
1 unit
Chicken Broth Concentrate
7 g
Thyme
2 tbsp
All-Purpose Flour
(Contains Wheat)
460 g
Russet Potato
113 g
Sugar Snap Peas
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tsp
Salt*
¼ tsp
Salt and Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot off heat.
Trim the sugar snap peas, then cut in half. Strip 1 tbsp thyme (dbl for 4 ppl) from the stem. Roughly chop. Peel, then mince or grate the garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the mirepoix. Cook, stirring occasionally, until tender-crisp, 2-3 min.
Add the lamb, thyme and garlic to the pan. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Sprinkle with flour. Cook, stirring often, until the lamb mixture is coated, 1 min.
Stir in the sugar snap peas, broth concentrate, soy and 1 1/4 cups water (dbl for 4 ppl). Bring to a boil over high heat, then reduce heat to medium. Cook, stirring occasionally, until stew thickens slightly and veggies are tender, 6-7 min. Season with salt and pepper.
Once the potatoes are drained, add 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl). Using a masher, mash together until creamy. Season with salt and pepper.
Divide the creamy mashed potatoes between plates and top with the lamb navarin stew.
