Directions:
- To make the stew, melt the butter in a Dutch oven or large saucepan over medium high heat.
- Add the lamb and brown on all sides, making sure not to crowd the pan. This may have to be done in batches.
- Remove the lamb from the pan with a slotted spoon, and set aside.
- Add the turnips, carrots, celery and onion to the pan, and sauté for 3 minutes, stirring frequently, or until the onions are translucent.
- Return the lamb to the pan along with the thyme, and sprinkle the flour over the lamb and vegetables. Cook over low heat for 3 minutes, stirring frequently, to cook the flour.
- Add the cold stock or water; raise the heat to medium high, and bring to a boil.
- Stir in the tomato paste, and season with salt and pepper.
- Cook the lamb mixture covered over low heat for 40 to 55 minutes, or until the lamb is tender.
- While the lamb is braising, place the potatoes in salted cold water and bring to a boil over high heat. Boil the potatoes until tender, about 15 minutes.
- Drain, and then mash the potatoes using a potato masher or handheld electric mixer with the butter, egg, yolk, salt and pepper. Place the mixture in a pastry bag fitted with a large star tip.
- To serve, preheat an oven broiler. Place the lamb into a large baking dish or individual dishes, and pipe the potatoes into a latticework pattern on the top. Place 6 inches from the broiler element and brown the potatoes.
- Serve immediately.
- Note: The lamb and potatoes can be prepared up to a day in advance and refrigerated, tightly covered. Reheat the lamb over low heat before piping the potatoes and the final broiling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 622.29 Kcal (2605 kJ) | ||
| Calories from fat | 369.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.09g | 63% | |
|---|---|---|---|
| Cholesterol | 161.5mg | 54% | |
| Sodium | 629.76mg | 26% | |
| Potassium | 1103.93mg | 23% | |
| Total Carbs | 36.6g | 12% | |
| Sugars | 9.14g | 37% | |
| Dietary Fiber | 6g | 24% | |
| Protein | 26.28g | 53% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 3.8mg | 21% | |
| Calcium | 98mg | 10% | |
| Amount Per 100 g | |||
| Calories | 146.13 Kcal (612 kJ) | ||
| Calories from fat | 86.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 63% | |
|---|---|---|---|
| Cholesterol | 37.93mg | 54% | |
| Sodium | 147.89mg | 26% | |
| Potassium | 259.24mg | 23% | |
| Total Carbs | 8.6g | 12% | |
| Sugars | 2.15g | 37% | |
| Dietary Fiber | 1.41g | 24% | |
| Protein | 6.17g | 53% | |
| Vitamin C | 2.9mg | 21% | |
| Vitamin A | 0.4mg | 54% | |
| Iron | 0.9mg | 21% | |
| Calcium | 23mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Old-Fashioned Chicken Noodle Soup II
Whole chickens, rinsed (or 3 lb. skinless chicken thighs) and 11 more.. -
Creamy Comfort Corn Chowder
Carrots, chopped, Stalks celery, chopped, Onions, chopped and 12 more.. -
traditional spaghetti bolognese
Butter, Olive oil, Carrot, Stalks celery, Onion and 14 more.. -
Hearty Vegetable Soup
Carrot, peeled and chopped, Celery rib, chopped and 20 more.. -
Baja Potato Salad
Potatoes, Stalks celery, diced, Onion, diced and 7 more.. -
Kittencal's Cheddar Cheese & Potato Soup
Butter, Oil, Carrots, peeled and diced and 11 more.. -
Mushroom and Hazelnut Loaf
Butter, plus extra for preparing the tin and 16 more.. -
Artichoke Soup
Butter, Chopped carrots, Chopped celery, Chopped onion and 12 more.. -
Easy Chicken and Corn Chowder
Butter, Carrot, finely diced, Stalk celery, diced and 11 more.. -
Chicken and Broccoli Soup
Carrots, Celery stalks, Chopped onion, Chicken broth and 7 more.. -
Mushroom Barley Soup
Butter, Mushrooms , cut into 1/2-inch pieces and 8 more.. -
Homemade Chicken Noodle Soup With Hand-Made Egg Noodles
Eggs , warmed 5 min in warm tap water, All-purpose flour and 10 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
