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.