1Heat 2 tablespoons olive oil in a large Dutch oven or stockpot over medium-high heat.
2Heat 2 tablespoons olive oil in a large Dutch oven or stockpot over medium-high heat.
3Heat 2 tablespoons olive oil in a large Dutch oven or stockpot over medium-high heat.
4In a medium bowl, combine lamb with flour. Season with salt and pepper.
5In a medium bowl, combine lamb with flour. Season with salt and pepper.
6In a medium bowl, combine lamb with flour. Season with salt and pepper.
7Add coated lamb to pot and brown all over, about 7 minutes, stirring frequently. With a slotted spoon, transfer lamb to a clean bowl. Cover with foil to keep warm. Set aside.
8Add coated lamb to pot and brown all over, about 7 minutes, stirring frequently. With a slotted spoon, transfer lamb to a clean bowl. Cover with foil to keep warm. Set aside.
9Add coated lamb to pot and brown all over, about 7 minutes, stirring frequently. With a slotted spoon, transfer lamb to a clean bowl. Cover with foil to keep warm. Set aside.
10Heat remaining tablespoon olive oil in the pot. Add leeks, celery, and carrots. Season with salt and pepper. Cook until vegetables are soft, about 7 minutes, stirring frequently.
11Heat remaining tablespoon olive oil in the pot. Add leeks, celery, and carrots. Season with salt and pepper. Cook until vegetables are soft, about 7 minutes, stirring frequently.
12Heat remaining tablespoon olive oil in the pot. Add leeks, celery, and carrots. Season with salt and pepper. Cook until vegetables are soft, about 7 minutes, stirring frequently.
13Add garlic and tomato paste. Cook 1 minute, stirring frequently.
14Add garlic and tomato paste. Cook 1 minute, stirring frequently.
15Add garlic and tomato paste. Cook 1 minute, stirring frequently.
16Add red wine or stout beer to deglaze the bottom of the pot, scraping with a wooden spoon and cook 2-3 minutes.
17Add red wine or stout beer to deglaze the bottom of the pot, scraping with a wooden spoon and cook 2-3 minutes.
18Add red wine or stout beer to deglaze the bottom of the pot, scraping with a wooden spoon and cook 2-3 minutes.
19Return lamb to the pot. Stir in chicken or beef stock and Worcestershire sauce.
20Return lamb to the pot. Stir in chicken or beef stock and Worcestershire sauce.
21Return lamb to the pot. Stir in chicken or beef stock and Worcestershire sauce.
22Tie thyme and rosemary sprigs together with kitchen twine. Toss the bundle and bay leaf in the pot.
23Tie thyme and rosemary sprigs together with kitchen twine. Toss the bundle and bay leaf in the pot.
24Tie thyme and rosemary sprigs together with kitchen twine. Toss the bundle and bay leaf in the pot.
25Bring mixture to a boil; reduce to simmer. Partially cover, and simmer 40 minutes. Lamb should be tender and gravy thickened. (If using ground meat, you can simmer just 20 minutes. Stew meat takes longer to get tender.)
26Bring mixture to a boil; reduce to simmer. Partially cover, and simmer 40 minutes. Lamb should be tender and gravy thickened. (If using ground meat, you can simmer just 20 minutes. Stew meat takes longer to get tender.)
27Bring mixture to a boil; reduce to simmer. Partially cover, and simmer 40 minutes. Lamb should be tender and gravy thickened. (If using ground meat, you can simmer just 20 minutes. Stew meat takes longer to get tender.)
28Remove bay leaf and thyme/rosemary bundle. Stir in peas and corn. Remove from heat. Let cool before spreading on mashed potato topping.
29Remove bay leaf and thyme/rosemary bundle. Stir in peas and corn. Remove from heat. Let cool before spreading on mashed potato topping.
30Remove bay leaf and thyme/rosemary bundle. Stir in peas and corn. Remove from heat. Let cool before spreading on mashed potato topping.
31Lamb mixture should be thick like a stew. (Can be made 1 day ahead of assembling. Cover and refrigerate.)
32Lamb mixture should be thick like a stew. (Can be made 1 day ahead of assembling. Cover and refrigerate.)
33Lamb mixture should be thick like a stew. (Can be made 1 day ahead of assembling. Cover and refrigerate.)
34Place potatoes in a large pot and cover by 1-inch with tap water.
35Place potatoes in a large pot and cover by 1-inch with tap water.
36Place potatoes in a large pot and cover by 1-inch with tap water.
37Toss in thyme, rosemary and garlic.
38Toss in thyme, rosemary and garlic.
39Toss in thyme, rosemary and garlic.
40Generously season the water with salt and bring to a boil.
41Generously season the water with salt and bring to a boil.
42Generously season the water with salt and bring to a boil.
43Lower heat to a gentle boil and cook potatoes until they are fork tender, 12-15 minutes.
44Lower heat to a gentle boil and cook potatoes until they are fork tender, 12-15 minutes.
45Lower heat to a gentle boil and cook potatoes until they are fork tender, 12-15 minutes.
46Drain the potatoes and transfer to a large bowl.
47Drain the potatoes and transfer to a large bowl.
48Drain the potatoes and transfer to a large bowl.
49Warm the milk in the microwave and add to the drained potatoes. Add the butter and cheese.
50Warm the milk in the microwave and add to the drained potatoes. Add the butter and cheese.
51Warm the milk in the microwave and add to the drained potatoes. Add the butter and cheese.
52Season with salt and pepper. Mash or whip until fluffy and creamy.
53Season with salt and pepper. Mash or whip until fluffy and creamy.
54Season with salt and pepper. Mash or whip until fluffy and creamy.
55Preheat oven to 400°F. Transfer lamb stew into lightly greased ramekins for individual portions or 13x9 casserole dish. Let cool before topping with potatoes.
56Preheat oven to 400°F. Transfer lamb stew into lightly greased ramekins for individual portions or 13x9 casserole dish. Let cool before topping with potatoes.
57Preheat oven to 400°F. Transfer lamb stew into lightly greased ramekins for individual portions or 13x9 casserole dish. Let cool before topping with potatoes.
58Top with mashed potatoes. Place prepared dishes on a rimmed baking pan in case any of the stew bubbles over. Bake for 20 minutes.
59Top with mashed potatoes. Place prepared dishes on a rimmed baking pan in case any of the stew bubbles over. Bake for 20 minutes.
60Top with mashed potatoes. Place prepared dishes on a rimmed baking pan in case any of the stew bubbles over. Bake for 20 minutes.
61Let sit 5-10 minutes before serving. Enjoy!
62Let sit 5-10 minutes before serving. Enjoy!
63Let sit 5-10 minutes before serving. Enjoy!
Ingredients
3 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons olive oil
2 pounds boneless lamb leg or shoulder, cut in ½ - ¾ inch pieces
2 pounds boneless lamb leg or shoulder, cut in ½ - ¾ inch pieces
2 pounds boneless lamb leg or shoulder, cut in ½ - ¾ inch pieces
0.33 cup flour
0.33 cup flour
0.33 cup flour
0 Salt and pepper
0 Salt and pepper
0 Salt and pepper
2.5 cups leeks, chopped, white and pale green parts only
2.5 cups leeks, chopped, white and pale green parts only
2.5 cups leeks, chopped, white and pale green parts only
1.5 cups diced carrots
1.5 cups diced carrots
1.5 cups diced carrots
1 cup diced celery
1 cup diced celery
1 cup diced celery
1 tablespoon minced garlic
1 tablespoon minced garlic
1 tablespoon minced garlic
0.25 cup tomato paste
0.25 cup tomato paste
0.25 cup tomato paste
1 cup red wine or stout beer
1 cup red wine or stout beer
1 cup red wine or stout beer
2 cups chicken or beef broth
2 cups chicken or beef broth
2 cups chicken or beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 bay leaf
1 bay leaf
1 bay leaf
6 sprigs fresh thyme
6 sprigs fresh thyme
6 sprigs fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh rosemary
4 sprigs fresh rosemary
1 cup frozen peas, thawed
1 cup frozen peas, thawed
1 cup frozen peas, thawed
1 cup frozen corn, thawed
1 cup frozen corn, thawed
1 cup frozen corn, thawed
3 pounds Yukon gold potatoes, peeled, cut into chunks
3 pounds Yukon gold potatoes, peeled, cut into chunks
3 pounds Yukon gold potatoes, peeled, cut into chunks
4 thyme sprigs
4 thyme sprigs
4 thyme sprigs
2 rosemary sprigs
2 rosemary sprigs
2 rosemary sprigs
2 garlic cloves, peeled
2 garlic cloves, peeled
2 garlic cloves, peeled
1 cup whole milk
1 cup whole milk
1 cup whole milk
3 tablespoons butter, room temperature or melted
3 tablespoons butter, room temperature or melted
3 tablespoons butter, room temperature or melted
1 cup white cheddar cheese, shredded plus extra for topping
1 cup white cheddar cheese, shredded plus extra for topping
1 cup white cheddar cheese, shredded plus extra for topping
Equipment
Dutch ovenHand Mixer13x9 baking dish
Tips
Let filling cool and thicken up before spreading mashed potatoes on top so they don’t sink.
Make sure your mash is fluffy. Firm mash is hard to spread.
The filling can be made one day ahead of assembling, but not the mashed potatoes. They will be impossible to spread if refrigerated.
Place casserole dish or ramekins on a rimmed baking sheet to catch any stew that may bubble over while baking. You don’t want to have to clean the oven after