Lamb Stew with Bubble and Squeak Mash

Ingredients

Diced Lamb

500g

Onion, diced

1

Celery (thinly sliced)

½

Leek (thinly sliced)

½

Thyme

1tsp

Black pepper

pinch

Boiling Water

500ml

Gravy granules

To thicken

Tomato puree

2tsps

Bayleaf

2

Bubble and squeak mash

Potatoes

1kg

Cabbage

1 small

Sprouts

50g

Butter / margarine

80g

Method

1. Brown off the lamb in a deep based pan. Drain excess fat. And add the lamb back to the pan Add the vegetables, thyme, and bay leaf. Fry for approximately 15 minutes.

2. Add the water and bring to a simmer. Transfer the stew to an oven proof dish and cover tightly. Place the lamb stew in the oven for approximately 1.5-2 hours until the meat is tender.

3. Remove the bay leaves.

4. Stir in the gravy granules to thicken the stew.

5. Serve with a bubble and squeak mash

Bubble and squeak mash

1. Boil the potatoes in a large pan of water with the cabbage and sprouts.

2. Drain the potatoes, sprouts and cabbage in a colander and mash together with the butter.

Food Safety, and Health & Safety Tips

Remember -all cooking appliances vary in performance, these cooking instructions are guidelines only.