Brilliant orange roasted pumpkin replaces the traditional mashed-potato topping here, giving new life to classic English pub grub.
2 1/2 pounds cubed peeled baking pumpkin or butternut or kabocha squash
2 tablespoons olive oil
2 pounds lamb stew meat, cut into bite-size pieces
2 teaspoons kosher salt, divided
1/2 teaspoon pepper
1 medium onion, cut into wedges
3 garlic cloves, chopped
4 medium carrots, peeled and cut into 1/2-in. chunks
8 ounces medium mushrooms, stems removed
1/4 cup flour
1/2 cup red wine
1 cup beef or chicken broth
1/3 to 2/3 cup cream
2 tablespoons chopped flat-leaf parsley
How to Make It
Preheat oven to 400° with a rack in top third of oven. Put pumpkin on a greased rimmed baking sheet. Roast pumpkin, covered, until tender when pierced with a fork, 20 to 25 minutes.
Meanwhile, heat oil in a large, wide pot over high heat. Add lamb, 1 tsp. salt, and the pepper. Cook, stirring as needed, until meat is browned on all sides. Add onion and garlic and cook until vegetables are starting to soften, about 3 minutes. Transfer lamb mixture with juices to a bowl; add carrots and mushrooms.
Reduce heat to medium-low. Add flour to same pot and cook, whisking constantly, until flour smells toasted, about 1 minute. Pour in wine and broth and simmer, stirring frequently, until thickened, about 4 minutes. Pour over lamb mixture, stirring to combine. Spoon mixture into 6 individual ramekins.
Mash pumpkin in a bowl with remaining 1 tsp. salt and 1/3 cup cream, adding more cream if needed until mixture is consistency of mashed potatoes. Dollop over lamb.
Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with parsley.
Make ahead: Complete through step 4, then chill, covered, up to 2 days. Bake 55 minutes.
I brought this to a Halloween party last year and it was wildly popular. I cooked the stew part in a slow cooker all day because I didn't feel like babysitting it and it turned out delicious. Other than that, I followed the directions as stated. I would make this again. We got our stew lamb from Costco.
This was incredible and not too tedious to make. I subbed sweet potato for the pumpkin and a triangle of Laughing Cow swiss for the cream. I also used ground turkey with a dash of thyme b/c I don't eat lamb. Everything else was done the same. I will make many times more, it will be good to share with winter company! Mine was not stew-like it was more like traditional Shepards pie. The cooking instructions were perfect.
This is a great idea, but the recipe really falls short. The filling, while I liked the red wine, has very little flavor and was not thick enough. It also desperately need a little more variety in the vegetable department, like corn and peas. And I think the carrots plus the pumpkin topping is redundant. Overall, I might try this idea again, but I will go elsewhere for a filling recipe.
This dish was really good using butternut squash. However, since this is basically a stew, the meat cooking time needs to be longer than indicated. I recommend simmering the meat mixture without the carrots and mushrooms in a 350 degree oven, covered, for 1 hour. Then add the carrots and mushrooms and cook covered in the oven an additional 30 minutes. Then continue with the recipe as stated. This will ensure the meat is tender without overcooking the vegetables.
Great flavors and relatively easy to prepare. I doubled the recipe for a crowd, and it still came out well. Also used butternut squash and almond milk vs pumpkin and cream. Yum. The squash melds really nicely with the stew.