pierre koffmann’s lamb stew with ultimate mash

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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 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

Ingredients

Ingredients