Lamb stew with potato topping

 

     The mounds of potatoes slowly melt into the hot stew.

Makes 6 servings

• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 2 cloves galic, sliced
• 1 bay leaf
• 1 teaspoon leaf thyme, crumbled
• 2 cups beef broth, canned or homemade
• ½ cup dry white wine or beef broth
• 1 package/12 ounces frozen baby carrots
• 1¼ pounds baking potatoes
• 1¼ pounds sweet potatoes
• 2 tablespoons unsalted butter
• ¼ cup milk
• Salt and pepper, to taste
• 2 cups frozen pearl onions

1. Preheat oven to 350F.
2. Working in batches, brown lamb in vegetable oil in large saucepan over medium-high heat ; as lamb browns, remove to bowl.
3. Remove all but ½ tablespoon fat from drippings.
4. Add garlic, bay leaf and thyme to drippings in pan ; cooked over medium heat, stirring occasionally, 1 minute.
5. Add beef broth and wine, stirring up any brown bits from bottom of saucepan.
6. Add lamb and carrots to saucepan, bring to boiling ; lower heat, cover and simmer 1 hour 15 minutes.
7. Meanwhile, bake white and sweet potatoes in preheated oven for 1 hour or until soft ; when cool, remove skins from potatoes.
8. Beat together white potatoes, 1 tablespoon butter, milk and salt and pepper to taste in medium-size bowl with electric mixer until smooth ; repeat with sweet potatoes and remaining butter.
9. Stir pearl onions into stew, bring to boiling over high heat ; lower heat, cover and simmer 10 to 15 minutes or until lamb and vegetables are tender.
10. Remove bay leaf.
11. Spoon mashed potatoes on top of stew ; increase heat to medium, cover and cook 10 minutes or until heated through.

BON APPÉTIT