Slow Cooked Lamb & Root Vegetable Stew, in a Minty Yorkshire Pudding Bowl

Oh baby it’s cold outside…. so what better way to warm up than with a hearty slow cooked lamb stew and Yorkshire Pud. And this my friends, is no ordinary Yorkshire pudding, oh no, this is a Yorkshire pudding bowl! I actually can’t believe I didn’t think of this sooner! Every Brit has a weakness for a good Yorkshire pud, and so instead of demoting it to the side of the dish this time it’s the star!! This lamb stew is perfect for it but it would also be super with sausage, mash and gravy, chicken casserole and basically anything needs mopping up! You can also make a load in batches and freeze so you can enjoy them again and again in whatever form you fancy.

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Serves 4

For the Stew

  • 500g Lamb Neck – cubed and tossed with 1 tbsp plain flour and salt and pepper
  • 2 parsnips – peeled and chopped into cm cubes
  • 2 carrots – peeled and sliced
  • 3 turnips – peeled and chopped into cm cubes
  • 1 large onion – roughly chopped
  • 2 tbsp rape seed oil
  • 6 cloves garlic – peeled, crushed and finely cubed
  • 300ml red wine
  • 2 bay leaves
  • 1 sprig rosemary
  • 350ml ml lamb stock
  • Salt and pepper

For the Minty Yorkshire Pudding Bowl

  • 150ml semi skimmed milk
  • 110ml water
  • 1 sprig rosemary – finely chopped
  • Handful mint – finely chopped
  • 2 eggs
  • 150g plain flour
  • Salt and pepper

Preheat the oven to 160’C

Heat the oil in a casserole dish and fry the lamb until browned – stirring so as not to let it stick.

Once brown, remove from the pan and set aside while you fry your veg and onions for 5-7 minutes.

Once your veg has browned, return the lamb to the pot and add the remaining ingredients

Bring to the boil and then cover and cook in the oven for at least 2 hours, until the lamb is lovely and tender. Remove the rosemary from the pan before serving. (you may need to swap the oven for a low heat on the hob when you come to cook your Yorkshires, as they will need to be cooked at a higher temperature.

To make the Yorkshire puds, put the oven up to 200’C

Fill 4 x 6-7” cake trays with 1mm of oil and heat up in the oven.

Sift the flour into a large bowl and stir in the seasoning and the herbs,

Make a well in the middle of the bowl and crack the eggs into in.

Start beating the eggs, bringing in the flour from around the edges

Start to slowly pour in the milk and water, constantly whisking, until you have a lovely smooth mix

Carefully remove the hot trays from the oven and divide the Yorkshire pudding mixture between them.

Return to the oven and bake for 25 minutes – until golden and puffy.

Plate up your Yorkshire Pudding plates and fill with the stew, some minty peas and mash potato, if you’re really hungry.

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