MAIN 1 Ground Lamb & San Marzano Tomato Stew over Potato-Cauliflower Purée
Prep
Cook
Total
Yield 4-6 servings
My new favorite thing! The Lamb and San Marzano combo is sweet and earthy and when set over the Potato-Cauliflower Purée is pure heaven. For picky eaters...the cauliflower is impossible to taste and adds a silkiness to your average mashed potato side.
Add broth to leftovers to make soup, too! Or bake with layered root vegetables for a dreamy Shepherd's Pie.
Ingredients
1 lb ground lamb
1 tsp oil
2 yellow onions, chopped
8 cloves garlic, divided and half sliced thinly
3 carrots, trimmed and sliced into ¼ inch rounds
1 28-oz can San Marzano tomatoes, whole in pulp
2 bay leaves
1 Tbsp dried thyme
1 Tbsp cumin seeds (or ground cumin)
1 tsp salt and pepper
3 Tbsp tomato paste
½ head cauliflower, broken up into 4 chunks (they do not need to be the same size)
5 Yukon gold potatoes, washed and cubed
4 Tbsp unsalted butter
1 cup half and half or sour cream (whatever you have on hand)
1 cup parmesan cheese
Salt and white pepper to taste*
*If you don’t have white pepper, black pepper will work just fine!
Instructions
- Brown lamb in oil until cooked through, about 5 minutes, then add onions and half the garlic. Cook for 5 minutes more.
- Add carrots, tomatoes, bay leaves, thyme, cumin, salt, pepper and tomato paste and bring to a boil, then reduce to a simmer.
- While you’re waiting for your lamb + tomatoes to come to a boil, make your potato purée: In a large pot of salted water, add cauliflower and potatoes + the rest of the garlic (cloves can be whole).
- Cook until potatoes are tender, about 15 minutes. Drain, reserving 1 cup cooking liquid just in case it’s needed to thin out mixture, then transfer to a blender and add butter, half and half and parmesan.
- Pulse until smooth, adding extra cooking liquid as needed until you reach your desired consistency.
- To serve: Ladle purée into bowls, then top with lamb + tomato mixture.
Notes
For leftovers, combine both the lamb + tomatoes and the purée into a large pot, add water or stock to loosen a bit and heat. Serve as a hearty soup with some crusty bread.
Courses dinner
Recipe by Vie at https://getvie.com/free-meal-plans/