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🍽️ Crispy Baked Lamb Stew with Potato Topping

600 kcal · 30 min · 4 servings

Ingredients

• 300 g onions (6 onions)
• 3 garlic cloves
• 750 g lamb meat (from the hip)
• salt
• pepper
• 3 tbsp rapeseed oil
• 75 g tomato paste
• 300 ml red wine
• 400 ml lamb stock (jar)
• 2 bay leaves
• 3 sprigs thyme
• 500 g floury potatoes (5 floury potatoes)
• 100 ml milk (1.5% fat)
• 50 g butter
• nutmeg

Instructions

1. 1. Peel the onions and cut them into large cubes.
2. 2. Peel the garlic and slice it into thin pieces.
3. 3. Remove any excess fat from the meat.
4. 4. Cut the meat into cubes weighing about 30 grams each.
5. 5. Season the meat cubes generously with salt and pepper.
6. 6. Heat the oil in a casserole pot.
7. 7. Sear the meat on all sides over high heat.
8. 8. Add the onion cubes and garlic slices to the meat.
9. 9. Sauté the vegetables briefly.
10. 10. Stir in the tomato paste and fry it briefly.
11. 11. Deglaze the meat with red wine.
12. 12. Let the liquid come to a boil briefly.
13. 13. Pour in the lamb stock.
14. 14. Add the bay leaves and thyme sprigs.
15. 15. Place the lid halfway on the pot.
16. 16. Simmer the stew over medium heat for 1 hour.
17. 17. Stir the stew several times during cooking.
18. 18. Wash the potatoes thoroughly.
19. 19. Place the potatoes in a pot with salted water.
20. 20. Cook the potatoes for about 20 minutes until tender.
21. 21. Drain the cooking water.
22. 22. Peel the warm potatoes.
23. 23. Press the potatoes through a potato ricer.
24. 24. Mix the mash with milk and butter.
25. 25. Season the potato mash generously with salt and pepper.
26. 26. Grate some nutmeg over the mash.
27. 27. Remove the herbs from the finished stew.
28. 28. Transfer the stew into an ovenproof dish.
29. 29. Spread the potato mash evenly over the stew.
30. 30. Preheat the oven to 200 °C (convection 180 °C, gas mark 3).
31. 31. Bake the dish for about 20 minutes until golden brown.
32. 32. Serve the stew immediately with roasted parsnips.

Nutrition per serving

• kcal: 600
• Protein: 58 g · Fett/Fat: 29 g · Carbs: 22 g