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.
The quantities provided above are averages only.
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
Cooking Steps
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.
