Pierre Koffmann's lamb stew with ultimate mash - delicious. magazine

Name: Pierre Koffmann's lamb stew with ultimate mash - delicious. magazine
Ingredients: 800g boneless British lamb neck, cut into large chunks; 2 tbsp vegetable oil; 200g onions, roughly chopped into 1cm cubes; 200g carrots, roughly chopped into 1cm cubes; 8 tbsp plain flour; 2 heaped tbsp tomato purée; 4 garlic cloves, peeled; 1 bouquet garni (see Know How); Handful flatleaf parsley, finely chopped, to garnish (optional); Steamed veg to serve (optional); For the ultimate mash (purée de pommes de terre); 800g floury potatoes, such as yukon gold or russet, peeled and cut into 8-10cm chunks; 25g salt; 200g unsalted butter; 100ml whipping/double cream; For the garnish; 50g unsalted butter; 200g onions, finely diced; 200g carrots, finely diced; You’ll also need; Large hob-safe casserole; Potato ricer or masher

www.deliciousmagazine.co.uk

Legendary chef Pierre Koffmann shares his recipe for melt-in-your-mouth lamb stew with his famous pomme purée, AKA the ultimate mashed potatoes.

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Ingredients

800g boneless British lamb neck, cut into large chunks
2 tbsp vegetable oil
200g onions, roughly chopped into 1cm cubes
200g carrots, roughly chopped into 1cm cubes
8 tbsp plain flour
2 heaped tbsp tomato purée
4 garlic cloves, peeled
1 bouquet garni (see Know How)
Handful flatleaf parsley, finely chopped, to garnish (optional)
Steamed veg to serve (optional)
For the ultimate mash (purée de pommes de terre)
800g floury potatoes, such as yukon gold or russet, peeled and cut into 8-10cm chunks
25g salt
200g unsalted butter
100ml whipping/double cream
For the garnish
50g unsalted butter
200g onions, finely diced
200g carrots, finely diced
You’ll also need
Large hob-safe casserole
Potato ricer or masher