Lamb and potato stew

    (7)
    1 hour

    This recipe is based on the traditional Irish stew, with a few tweaks. Lamb mince is simmered with mushrooms, leeks, potatoes and cabbage. It's the perfect square meal for the winter.


    7 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 leek, chopped
    • 70g chopped fresh mushrooms
    • 450g minced lamb
    • 1 clove garlic, finely chopped
    • 175ml beef stock
    • 1 tablespoon chopped fresh dill
    • 1/2 teaspoon garlic and herb seasoning mix
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon onion powder
    • 1 bay leaf
    • 465g chopped potatoes
    • 185g passata
    • 1/2 head cabbage, cored and grated

    Method
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Heat oil in a frying pan over medium heat. Stir in leeks and mushrooms until they begin to soften, about 8 minutes. Crumble lamb into frying pan, add garlic and cook, stirring occasionally, until lamb loses its pink colour, about 8 minutes. Drain liquid from pan.
    2. Stir in stock, dill, garlic and herb seasoning mix, pepper, onion powder, bay leaf and potatoes. Bring to the boil, then reduce heat to low. Cover and simmer until potatoes are almost tender, about 12 minutes. Add passata and cabbage. Increase heat to medium and simmer, covered, until cabbage is cooked and potatoes are tender, 5 to 7 minutes.
    3. Remove bay leaf and serve.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (7)

    by
    10

    This is my recipe. When I originally submitted this, I recommended using NSA broth and tomato sause to help lower the sodium content. The garlic and herb seasoning blend that is listed, I use Mrs. Dash, which is also low sodium. And the vegetable oil listed, I generally use EVOO. I hope you enjoy the recipe! Thanks for looking! :D  -  12 Jan 2009  (Review from Allrecipes US | Canada)

    by
    4

    This was really great; fast, delicious and easy. I made it as written but saved some fresh dill to sprinkle on top at the end. I recommend making this in a dutch oven as I was running out of room in my large skillet.  -  27 Oct 2010  (Review from Allrecipes US | Canada)

    by
    2

    This is very good. These are the changes I made: I used extra lean ground beef, olive oil, 3 cloves of garlic, 2 teaspoons dried dill, and 8 oz tomato sauce. This recipe's fairly versatile. It was very healthy with the meat to veggie ratio and it's very tasty. Thanks for the great recipe!  -  25 Apr 2009  (Review from Allrecipes US | Canada)

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