Lamb And Rosemary Stew With Sweet Potato Mash
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Serves4
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Prep 15 minutes
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Cook 30 minutes
Ingredient
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1 tablespoon extra virgin olive oil
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1 brown onion, cut into thin wedges
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200g button mushrooms, sliced
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2 garlic cloves, crushed
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2 teaspoons finely chopped fresh rosemary
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1 tablespoon plain flour
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¼ cup dry white wine
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2 cups salt-reduced chicken stock
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½ quantity Spiced-orange slow-cooker lamb
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800g orange sweet potato, peeled, chopped
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20g margarine spread
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1 tablespoon milk
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Extra fresh rosemary, to serve
Recipe
1. Heat oil in a
large heavy-based saucepan over medium-high heat. Add onion. Cook, stirring,
for 5 minutes or until softened. Add mushroom. Cook, stirring occasionally, for
6 to 8 minutes or until tender. Add garlic and rosemary. Cook for 1 minute or
until fragrant. Add flour. Cook, stirring, for 1 minute. Add wine. Bring to the
boil. Add stock. Bring to the boil. Reduce heat to medium-low. Add lamb. Simmer
for 10 to 15 minutes or until mixture thickens slightly
2. Meanwhile, place
potato in a saucepan. Cover with cold water. Bring to the boil over medium-high
heat. Boil for 12 minutes or until tender. Drain.
3. Return potato to
pan over low heat. Toss for 1 minute or until excess liquid has evaporated.
Remove from heat. Using a potato masher, mash until smooth. Add spread and
milk. Season with salt and pepper. Stir with a wooden spoon until combined.
4. Serve stew with
sweet potato mash, sprinkled with extra rosemary.
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NUTRITION: (per serve) 2538kj; 22.3g fat; 7.6g sat fat; 52.9g
protein; 40.4g carbs; 5.9g fibre; 158mg chol; 644mg sodium.
Lamb And Rosemary
Stew With Sweet Potato Mash
