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Lamb stew meat

Explore 2 recipes and more

Shepherd's Pie with Rutabaga Topping

Ingredients
  • 1 rib celery, coarsely chopped
  • 1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary
  • 1 sprig fresh thyme
  • 2 dried bay leaves
  • 1 clove garlic
  • 1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes
  • 2 pounds boneless beef chuck or leg of lamb for stew, cut into 1-inch pieces
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups dry red wine
  • 1 cup homemade or store-bought low-sodium canned beef stock
  • 4 carrots, cut crosswise into 3-inch pieces
  • Coarse salt and freshly ground black pepper
  • 3 rutabagas (about 3 pounds), peeled and cut into large pieces
  • 4 russet or Yukon gold potatoes (about 2 pounds), peeled and cut into large pieces
  • 1/2 cup hot milk, or more if needed
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Individual Lamb Pies

Ingredients
  • 3 tablespoons vegetable oil
  • 1 pound lamb stew meat, cut into 1 1/2-inch cubes
  • Coarse salt and freshly ground pepper
  • 1 medium onion, finely chopped
  • 2 celery stalks, cut into 1/4-inch dice
  • 4 ounces white button mushrooms, cut into 1/4-inch pieces
  • 1 piece (1 inch) peeled fresh ginger minced (about 1 tablespoon)
  • 1 tablespoon fresh thyme, coarsely chopped
  • Pinch of ground cloves
  • 1 cup homemade or low-sodium store-bought lamb or beef stock
  • 1/2 cup dry red wine
  • 4 ounces pitted prunes, halved
  • Short Pastry Crust
  • All-purpose flour, for work surface
  • 1 tablespoon heavy cream
  • 1 large egg yolk
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