Ground Lamb Navarin Stew

Ground Lamb Navarin Stew

with Creamy Mashed Potatoes

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This French-inspired lamb stew is packed with the aromatic trifecta of onions, celery and carrots. Ground lamb and creamy mashed potatoes make it the perfect dish to satisfy your comfort food craving.

Tags:QuickFamily Friendly

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

113 g


6 g


1 unit

Chicken Broth Concentrate

7 g


2 tbsp

All-Purpose Flour


460 g

Russet Potato

113 g

Sugar Snap Peas

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

Not included in your delivery

2 tbsp



2 tbsp

Unsalted Butter*


2 tsp


¼ tsp

Salt and Pepper*

1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2929 kJ
Calories700 kcal
Fat37 g
Saturated Fat17 g
Carbohydrate60 g
Sugar7 g
Dietary Fiber6 g
Protein31 g
Cholesterol115 mg
Sodium1050 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Garlic Press
Large Non-Stick Pan
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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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.


While potatoes boil, trim, then halve snap peas. Strip 1 tbsp thyme (dbl for 4 ppl) from the stems. Roughly chop. Peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until tender-crisp, 2-3 min.


Add 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 lamb mixture is coated, 1 min.


Stir in snap peas, broth concentrate, soy sauce and 1 1/4 cups water (dbl for 4 ppl). Bring to a boil over high, then reduce heat to medium. Cook, stirring occasionally, until stew thickens slightly and veggies are tender, 6-7 min. Season with salt and pepper.


When potatoes are done, 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 lamb navarin stew.