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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Before starting, wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (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, strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems, then 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 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Sprinkle with flour. Cook, stirring often, until lamb mixture is coated, 1 min.
Stir in peas, broth concentrate, soy sauce and 3/4 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 pepper.
While stew cooks, mash 2 tbsp butter and 1/4 cup milk (dbl both for 4 ppl) into potatoes until smooth. Season with salt and pepper.
Divide mash between plates and top with lamb navarin stew.