Lamb and potato stew

    Lamb and potato stew


    7 people made this

    About this recipe: 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.

    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

    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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