Europe 1 12:30 p.m., November 19, 2022

Every Saturday, the team at La table des bons vivants offers you seasonal recipes to make at home to enjoy with family or friends.

Preparation: 30 minutes

Cooking: about 3 hours

Ingredients for 6 to 8 people

Lamb stew:

  • 700g lamb shoulder, cut into pieces

  • 1 finely chopped onion

  • 2 garlic cloves finely minced

  • 3 carrots peeled and cut into pieces

  • 2 celery stalks, cut into chunks

  • 1 large leek, cut into 1cm thick pieces

  • 100g peas (fresh or frozen)

  • 1 tbsp.

    flour

  • 2 tbsp.

    tablespoon tomato puree

  • 30 cl of red wine

  • 20 cl of beef broth

  • 6 sprigs of rosemary

  • 2 tbsp.

    Worcestershire sauce (or 1 tbsp balsamic vinegar + 1 tbsp soy sauce)

  • 3 tbsp.

    olive oil

Puree :

  • 700 g peeled and cut potatoes

  • 30g butter

  • 1 glass of milk

  • 30 g freshly grated parmesan

  • Salt

Lamb stew

  • In a heavy-bottomed casserole, brown the lamb cubes with 1 tablespoon of oil over medium heat.

  • Brown well on all sides, then set aside on a plate.

  • In the same pot, cook the onion, garlic, carrots, celery and leeks over medium-low heat in 2 tablespoons of oil for 10 minutes, stirring regularly.

  • Add the peas and flour, stir well.

  • Then add the rest of the ingredients: the meat, the tomato puree, the red wine, the broth and the sprigs of rosemary.

  • Bring to the boil, cover and simmer for 2 hours over very low heat.

  • Remove the sprigs of rosemary and stir in the Worcestershire sauce (or the soy sauce and balsamic vinegar mixture).

  • Pour into a large gratin dish, halfway up.

  • Let cool.

Puree

  • Preheat the oven to 180°C (th. 6).

  • Cook the potatoes in a large pot of salted water for 15 minutes after boiling.

  • Drain and mash them with the butter.

  • Pour a little milk in order to have a soft texture but not too liquid.

  • Spread the mash in the gratin dish over the stew.

  • Cover with grated parmesan and bake in a hot oven for 35 minutes.

Notes

:  

  • It is important to allow the stew to cool well in the dish before covering it with the mash: it will spread more easily and will not mix with the stew.

  • Portions are generous, you can freeze half the stew and make half the amount of mash for a delicious meal for 2-3 people.

  • The Parmentier can be kept for up to 3 days in the refrigerator.