lamb stew & parsnip mash

Ingredients:
300g lamb
2 carrots
2 red onions
1 shallot
1 large potato
8 mushrooms
1/2 bottle red wine
1 glass of water
2 spring rosemary
1 tbsp ground thyme
1 tsp salt
EVO oil

for the mash:
6 parnsips
50g butter
1 pinch of salt
1 tbsp wholegrain mustard

Preparation:
Peel, clean and dice all vegetables. Drizzle some EVO oil in a deep large pot and throw in the onions and shallot. After 5 minutes add the remaining vegetables, the salt and the glass of water. Let it cook with lid on for 10 minutes and then add the diced lamb, pour the wine; give all a good stir and cook with lid on for additional 10 minutes at medium heat. Add the thyme and rosemary, stir well, lower the heat to a minimum and cook with the lid on for 3-3.5h. Stir occasionally.

Wash and peel the parsnips and round slice them. In a pan melt 50g butter, add the parsnips, and cook for 15 minutes with lid on. Once soft, mash using a potato masher and add the mustard, stir well.

Preheat the oven at 180˚C fan, pour the stew in a large baking dish and spread on top the parsnip mash. Cook for additional 30 minutes.

lamb stew & parsnip mash pie ©italiansuitcase