Hash Topped Lamb Stew


We’ve already explored the beautiful, homely combination which is lamb and hashed potatoes, but time to revisit it!  Lamb packs so much flavour, and with a little wine and root veg, you have a dish that’s incredibly rich and filling.  I almost like to think of this as a variation on the Shepherd’s Pie.

With this dish, the final touches to the sauce belong to you.  Use a herb of your choice – mint is of course the classic lamb flavour, I also like rosemary.  If you’d like it a little spicy add some chili flakes or powder.


  • Lamb steak, cubed.
  • Potato
  • Red Wine
  • Stock
  • Onion
  • Root Vegetables (I used parsnips and sweet potato, as well as a few peas)
  • Seasoning and Herbs
  • Flour
  • Oil

I also added a little bacon to the shredded potatoes – delightful!


  1. Slice the onions and fry in a little oil until brown.
  2. Add the cubed lamb and continue to cook so that it browns all over the outside – however, be careful not to cook it fully too quickly as this will make it tough.
  3. Add a couple of heaped tbsp flour and coat the meat.  Not only will this help it brown further, it will mix with the fat and help ensure the sauce is thick.
  4. Add the vegetables and herbs and allow to cook for a further few minutes, keeping the mixture moving so nothing sticks or burns.
  5. Pour in the red wine and simmer until it thoroughly reduces and thickens.
  6. Pour in the stock and simmer over a low heat with the lid on.  Stir occasionally.  As it reduces and the vegetables cook it will thicken.  If you would like it to thicken faster, remove the lid after a while.
  7. While the stew cooks, grate the potato.
  8. You need to get the starch out.  There are a few methods for this.  I put the potato in a sieve and run under warm water for a few minutes whilst pressing, squeezing and mixing the potato around.  Alternatively you can put it in a bowl and fill/drain with water a few times.
  9. When the potato is de-starched, dry it thoroughly.  Put into a cloth or towel and squeeze until no more water comes out, then lay out to air dry the rest.
  10. Put in a bowl and season with a little salt and pepper, then a spoonful or two of oil.
  11. When the stew has thickened significantly, taste and adjust seasoning – a splash of vinegarsome salt/pepper, chili flakes etc. can all bring out the flavours pretty well.  Experiment a little!
  12. When you’re satisfied with the stew, transfer to a casserole dish and top with the shredded potatoes.  Put under the grill at a medium high heat until it is golden brown.

Serving and Storage

This is great on its own, maybe with a little spoonful of mint sauce or some extra vegetables on the side.  As I said, it’s very rich and filling so you don’t need much more.


This will keep happily in the fridge for a few days, but the potato won’t stay crisp after reheating.

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