Hash Topped Lamb Stew

Introduction

We’ve already explored the beautiful, homely combination which is lamb and hashed potatoes, but time to revisit it!  Lamb packs so much flavour, and with a little wine and root veg, you have a dish that’s incredibly rich and filling.  I almost like to think of this as a variation on the Shepherd’s Pie.

With this dish, the final touches to the sauce belong to you.  Use a herb of your choice – mint is of course the classic lamb flavour, I also like rosemary.  If you’d like it a little spicy add some chili flakes or powder.

Ingredients

  • Lamb steak, cubed.
  • Potato
  • Red Wine
  • Stock
  • Onion
  • Root Vegetables (I used parsnips and sweet potato, as well as a few peas)
  • Seasoning and Herbs
  • Flour
  • Oil

I also added a little bacon to the shredded potatoes – delightful!

Method

  1. Slice the onions and fry in a little oil until brown.
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  2. Add the cubed lamb and continue to cook so that it browns all over the outside – however, be careful not to cook it fully too quickly as this will make it tough.
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  3. Add a couple of heaped tbsp flour and coat the meat.  Not only will this help it brown further, it will mix with the fat and help ensure the sauce is thick.
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  4. Add the vegetables and herbs and allow to cook for a further few minutes, keeping the mixture moving so nothing sticks or burns.
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  5. Pour in the red wine and simmer until it thoroughly reduces and thickens.
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  6. Pour in the stock and simmer over a low heat with the lid on.  Stir occasionally.  As it reduces and the vegetables cook it will thicken.  If you would like it to thicken faster, remove the lid after a while.
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  7. While the stew cooks, grate the potato.
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  8. You need to get the starch out.  There are a few methods for this.  I put the potato in a sieve and run under warm water for a few minutes whilst pressing, squeezing and mixing the potato around.  Alternatively you can put it in a bowl and fill/drain with water a few times.
  9. When the potato is de-starched, dry it thoroughly.  Put into a cloth or towel and squeeze until no more water comes out, then lay out to air dry the rest.
  10. Put in a bowl and season with a little salt and pepper, then a spoonful or two of oil.
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  11. When the stew has thickened significantly, taste and adjust seasoning – a splash of vinegarsome salt/pepper, chili flakes etc. can all bring out the flavours pretty well.  Experiment a little!
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  12. When you’re satisfied with the stew, transfer to a casserole dish and top with the shredded potatoes.  Put under the grill at a medium high heat until it is golden brown.
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Serving and Storage

This is great on its own, maybe with a little spoonful of mint sauce or some extra vegetables on the side.  As I said, it’s very rich and filling so you don’t need much more.

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This will keep happily in the fridge for a few days, but the potato won’t stay crisp after reheating.

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