Lamb and cannellini bean stew with parsnip mash
3
Points®
Total time: 1 hr 45 min • Prep: 20 min • Cook: 1 hr 25 min • Serves: 6 • Difficulty: Easy
Who would have thought that parsnips could be mashed to make a tasty and light component of this lamb and bean stew. In the cooler months, nothing is more comforting than a hearty stew.
Ingredients
Plain wholemeal flour
¼ cup(s), (35g)
Lamb leg steak, raw
800 g, (Buy 1kg) fat trimmed, cut into 3cm pieces
Olive oil
1 tbs
Brown onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Fennel seeds
1 tsp
Tomato paste
2 tbs
Canned diced tomatoes
400 g
Salt reduced chicken stock
1½ cup(s), (375ml)
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
Parsnip
750 g, chopped
Skim milk
½ cup(s), (125ml)
Grated parmesan cheese
½ cup(s), (40g)
Fresh flat-leaf parsley
⅓ cup(s), leaves
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place flour in a plastic bag. Add lamb and toss to coat. Heat 1 teaspoon oil in a large flameproof casserole dish over medium heat. Cook half the lamb, stirring, for 8 minutes or until browned. Transfer to a bowl. Repeat with 1 teaspoon remaining oil and remaining lamb.
2
Heat remaining oil in same dish over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add fennel and cook, stirring, for 1 minute or until fragrant. Add paste and cook, stirring, for 1 minute.
3
Add tomatoes and stock and bring to the boil. Add lamb. Bake, covered, for 40 minutes. Add beans and bake, covered, for 15 minutes or until lamb is tender and beans are heated through.
4
Meanwhile, boil, steam or microwave parsnips until tender. Drain. Mash in a large bowl with milk and parmesan. Season with salt and pepper. Top mash with stew and sprinkle with parsley to serve.
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