Name: Creamy Lamb Pot Roast With Cheesy Mashed Potatoes
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Lamb, American
Ingredients: 800g lamb - cut into large chunks; 500g potatoes - chopped into medium cubes; 1 tin mushrooms - chopped; 2 tsp mixed dried herbs; 5 onions - roughly chopped; 350 ml vegetable stock; 6 tbsp of cream cheese (La vache qui rit or Philadelphia Cheese); 2 tsp fresh chives - chopped; 2 tbsp vegetable oil

Posted on

4 October 2012

by

Jade Marchette

Ingredients

800g lamb - cut into large chunks

500g potatoes - chopped into medium cubes

1 tin mushrooms - chopped

2 tsp mixed dried herbs

5 onions - roughly chopped

350 ml vegetable stock

6 tbsp of cream cheese (La vache qui rit or Philadelphia Cheese)

2 tsp fresh chives - chopped

2 tbsp vegetable oil

Preparation

1

First, put some oil in a pot and place on medium heat. Then add the onions and let it cook for 5 to 10 minutes.
2

Make sure you stir well till the onions just about starts to darken.
3

Now add the cut up mushrooms and let it fry for a 2 minutes.
4

After that turn up the heat and place in the pieces of lamb - allowing it get brown on all sides.
5

Then add the mixed herbs, veggie stock and let this cook on medium heat for 40 minutes.
6

Make sure to taste the lamb to check if its juicy, moist and bursting with flavour.
7

At this point you can stir in the cheese. Stir well and watch the texture of the dish become rich and creamy. Now you can season to taste.
8

On the side
9

boil the potatoes until they are cooked - around 25 mins.
10

Drain the water out and mash the potatoes with some butter, a bit of cheese, a pinch of salt and some freshly ground pepper. Mix well!
11

Now you can serve the creamy lamb pot roast with the cheesy and buttery mashed potatoes.
12

Yum!