Pierre Koffmann's Lamb Stew with Ultimate Mash
Legendary chef Pierre Koffmann shares his recipe for melt-in-your-mouth lamb stew with his famous pomme purée, AKA the ultimate mashed potatoes.
- 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 Koffmann’s potatoes, 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
- For the lamb stew, heat the oven to 180°C fan/gas 6. Dry the lamb with kitchen paper, then season well with salt.
- Heat a large, heavy-based casserole over a medium heat. Add the oil and, once starting to sizzle, add the meat. Cook evenly and keep turning until it’s brown all over. You may need to do this in 2 batches so you don’t overcrowd the pan. Remove with a slotted spoon and set aside
- Add the onions and carrots to the casserole, reduce the heat to low-medium and cook until golden, stirring occasionally. Return the browned lamb to the pot along with any juices, the flour, tomato purée, plenty of ground black pepper and a little more salt. Stir to combine, then cover with cold water. Bring to the boil, then add the garlic and bouquet garni. Cover and transfer to the oven for 35-40 minutes until the meat is very tender.
- For the garnish, melt the butter in a pan over a medium heat. Add the onions and carrots, then fry the vegetables until just tender but still with a slight bite – about 10 minutes (the cubes should retain their shape).
- Meanwhile, put the cut Koffmann’s potatoes in a large pan and cover with 1 litre cold water. Add the salt, then slowly bring to the boil. Simmer until tender – about 25 minutes (see Pierre’s tips).
- Drain the Koffmann’s potatoes in a colander, cover with a clean tea towel, then set aside to steam for a few minutes. While still hot, pass the Koffmann’s potatoes and butter through a potato ricer or, if you don’t have one, return to the pan and mash until smooth.
- Pour the cream into a small pan and gently warm. Put the pan of mash back over a medium heat and cook for 4-5 minutes, stirring, to further dry out the potato. Add the warm cream, a little at a time, beating between additions. Taste and adjust the seasoning and keep warm..
- When the stew is ready, scatter the garnish on top or stir it through. Return the stew to the oven for a further 10 minutes. Remove the bouquet garni and season to taste.
- Serve the lamb scattered with chopped parsley, mash and, if you like, steamed greens.