Creamy Lamb Pot Roast With Cheesy Mashed Potatoes |

Posted on

4 October 2012


Jade Marchette

Creamy Lamb Pot Roast With Cheesy Mashed Potatoes


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


  • 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.
  • Make sure you stir well till the onions just about starts to darken.
  • Now add the cut up mushrooms and let it fry for a 2 minutes.
  • After that turn up the heat and place in the pieces of lamb - allowing it get brown on all sides.
  • Then add the mixed herbs, veggie stock and let this cook on medium heat for 40 minutes.
  • Make sure to taste the lamb to check if its juicy, moist and bursting with flavour.
  • 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.
  • On the side
  • boil the potatoes until they are cooked - around 25 mins.
  • 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!
  • Now you can serve the creamy lamb pot roast with the cheesy and buttery mashed potatoes.
  • Yum!

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