Lamb, Beef & Mushroom Stew with Parmesan Potatoes & Chives

Lamb, Beef & Mushroom Stew

with Parmesan Potatoes & Chives

Group Created with Sketch. 45 min
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500 Calories Or Less
Mediterranean
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving

This dish is inspired by the rich, complex flavor of shepherd’s pie, a hearty meat stew topped with a mashed potato crust. We’re cooking ground lamb and beef with vegetables like mushrooms and celery, plus zesty, aromatic spices like garlic powder, fennel seed and savory. And instead of mashed potatoes, we're topping our finished stew with thin slices of roasted potato, topped with a bit of nutty parmesan cheese.

This dish is inspired by the rich, complex flavor of shepherd’s pie, a hearty meat stew topped with a mashed potato crust. We’re cooking ground lamb and beef with vegetables like mushrooms and celery, plus zesty, aromatic spices like garlic powder, fennel seed and savory. And instead of mashed potatoes, we're topping our finished stew with thin slices of roasted potato, topped with a bit of nutty parmesan cheese.

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Lamb, Beef & Mushroom Stew with Parmesan Potatoes & Chives
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Make the parmesan potatoes:
1 Make the parmesan potatoes:

Preheat the oven to 475°F. Wash and dry the potatoes; thinly slice into rounds. Line a sheet pan with aluminum foil. Place the potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully top the roasted potatoes with the cheese. Return to the oven and roast 4 to 6 minutes, or until the cheese is lightly browned. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the remaining fresh produce. Cut the mushrooms into bite-sized pieces. Small dice the celery. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the chives.

Cook the lamb & beef:
3 Cook the lamb & beef:

While the potatoes continue to roast, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through.

Add the vegetables:
4 Add the vegetables:

Add the mushrooms, celery and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened.

Finish the stew:
5 Finish the stew:

Add the spice blend and tomato paste to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until dark red and fragrant.

Add the soy glaze and 1 cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 5 to 6 minutes, or until thickened.

Turn off the heat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished stew between 2 dishes. Top with the parmesan potatoes. Garnish with the green tops of the scallions and chives. Enjoy!

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Make the parmesan potatoes:
1 Make the parmesan potatoes:

Preheat the oven to 475°F. Wash and dry the potatoes; thinly slice into rounds. Line a sheet pan with aluminum foil. Place the potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully top the roasted potatoes with the cheese. Return to the oven and roast 4 to 6 minutes, or until the cheese is lightly browned. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the remaining fresh produce. Cut the mushrooms into bite-sized pieces. Small dice the celery. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the chives.

Cook the lamb & beef:
3 Cook the lamb & beef:

While the potatoes continue to roast, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through.

4 Add the vegetables:

Add the mushrooms, celery and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened.

Add the vegetables:
Finish the stew:
5 Finish the stew:

Add the spice blend and tomato paste to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until dark red and fragrant.

Add the soy glaze and 1 cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 5 to 6 minutes, or until thickened.

Turn off the heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the finished stew between 2 dishes. Top with the parmesan potatoes. Garnish with the green tops of the scallions and chives. Enjoy!

Plate your dish: