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Lamb and cannellini bean stew with parsnip mash

Lamb and cannellini bean stew with parsnip mash

11
Points®
Total Time
1 hr 45 min
Prep
20 min
Cook
1 hr 25 min
Serves
6
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed green beans.

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