This lamb mince stew is a one pot recipe which is easy to make. It's comforting, delicious, and contains plenty of veggies. It's also budget friendly, with economical ingredients, and can be cooked on the hob without heating up the oven!
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What you'll love about the recipe
- Lamb mince is full of flavour, and one of the most economical ways to use lamb. (You might also like this slow cooker Scotch broth recipe which uses another good value cut of lamb.)
- With sweet potatoes, carrots and canned beans, lamb mince stew is filling and healthy
- This rich stew that can be cooked on the hob in just 40 minutes
- Great for meal prep, lamb mince stew tastes even better the next day, and also freezes well
You might also like this easy Moroccan-inspired pork stew with warming spices - it's simple to make on the stovetop, and is healthy and low in fat.
Ingredients
Minced lamb. Many supermarkets sell a range of lamb mince with differing levels of fat. You can use any for this recipe. I prefer 10% fat lamb which is a little more expensive, but you'll get 6 generous portions of stew from this recipe with the extra veggies and beans. Frozen mince lamb is cheaper, but often high in fat.
Onion and garlic add depth of flavour to the stew. They are also prebiotic which means that they help digestive health.
Olive oil, or another healthy oil. You'll just need a small amount to saute the onions.
Carrot and sweet potato. A generous amount of these veggies adds extra nutrition and plenty of flavour. If you prefer, you can use white potatoes rather than sweet potatoes in the recipe.
Tomato puree and Marmite add flavour, colour and seasoning. I used a standard tomato puree, but you could also use sun-dried if you prefer. If you don't have Marmite, you could use a splash of Worcestershire sauce.
If you are sensitive to gluten, use gluten free soy sauce as Marmite and Worcestershire sauce both usually contain gluten.
Herbs and spices. Of course you can vary these to suit your taste and what you have available. I used thyme, allspice and cinnamon which I think complement the flavour of lamb very well. You could use a teaspoon of mixed dried herbs and half a teaspoon of mixed spice instead if that is more convenient.
Cornflour is needed to thicken the juices of the lamb mince stew. I've added water rather than stock as there's plenty of flavour from the meat and other ingredients. You may need some extra seasoning - taste as you go, but remember that the Marmite is already naturally salty.
Haricot beans, or a similar type of bean. These are optional, but they are a great way of adding extra fibre and nutrition to this lamb mince stew, and making it more filling. The beans need to be cooked so canned beans are ideal unless you already have some cooked beans.
Optional ingredients and variations
Lamb also goes really well with spices, so for a spiced lamb mince stew, add some ground cumin and coriander. Or you could also use a couple of teaspoons of curry powder. Add the spices when you fry the onions.
You could also use this stew as the base for this hotpot recipe.
How to make lamb mince stew
Heat a large frying pan over a medium heat and add the olive oil. Fry the onion for 5 minutes until starting to brown and soften.
Add the minced lamb and garlic and continue to fry until most of the meat is browned. The brown caramelisation will add extra flavour to the stew.
Stir in the carrots, sweet potatoes, tomato puree, Marmite, herbs and spices.
Stir the cornflour into a little cold water and top up to 500ml. Add to the pan.
Cover the pan and simmer gently for 30 minutes. Check that the veggies are cooked, and add the drained can of haricot beans. Taste and add further seasoning if necessary.
Serving and storage
This lamb mince stew is especially delicious served with these herb dumplings (gluten free) which can be cooked on the top of the stew. Or add a dollop of mashed potato with olive oil.
Although there's plenty of veggies in the recipe, I like to add an extra helping of greens on the side. Try it with these leeks and peas, sauteed spinach or some steamed green cabbage.
Like other stews, this minced lamb casserole reheats brilliantly. You can keep it in the fridge for up to 3 days, or it also freezes well. Reheat on the stove until piping hot.
Frequently asked questions
Like other red meats, lamb is a great source of protein and minerals such as iron and zinc. It's also a good source of vitamin B12 which can only be obtained from animal sources. However, the NHS recommends that people eat no more than 70g of red and processed meat per day. Minced lamb is also relatively high in saturated fat, so ensure that you eat lamb as part of a balanced healthy diet.
Provided that the mince is properly cooked through, nothing drastic will happen if you don't brown mince. But, browning mince does help to add flavour to a recipe. The brown colour is due to caramelisation which adds a richer deeper flavour. It also helps to add a darker colour to the sauce or gravy.
The easiest way to thicken lamb stew is using cornflour (also known as cornstarch). Cornflour is gluten free and virtually flavourless. Provided that you remember to always add cornflour to a cold liquid first, it's really easy to use and makes a smooth sauce or gravy.
Yes, keep the pan covered whilst you are cooking stew. It will stop the liquid from evaporating and will also keep the stew at a consistent heat. If you've got a little too much liquid at the end of cooking, you can simmer the stew uncovered for a few minutes to reduce and thicken the liquid.
Other healthy mince recipes
Feel free to switch up the mince in these recipes. Use beef or lamb, or you could mix in pork mince with beef for these recipes too.
If you enjoy stews, you might also like to try this beef bourguignon or slow cooker beef shin. They are both very tasty and made with economical cuts of beef. Or browse healthy meat recipes, which has plenty more easy delicious meals.
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Recipe
Lamb Mince Stew
Equipment
- large pan with lid
Ingredients
- 1 onion peeled and chopped
- 2 cloves garlic peeled and very finely chopped
- ½ tablespoon olive oil
- 500 g minced lamb
- 300 g carrots washed and diced
- 300 g sweet potatoes washed and diced. Or use white potatoes
- 2 tablespoon tomato puree
- ½ teaspoon Marmite
- 1 teaspoon thyme fresh or dried
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1½ tablespoon cornflour
- 500 ml water
- seasoning to taste
Optional
- 400 g can haricot beans
Instructions
- Heat the olive oil in a large lidded frying pan and fry the onions for 5 minutes until starting to brown and soften.
- Add the minced lamb and garlic and fry for a further 5 minutes. Turn occasionally to ensure all the meat is browned.
- Add the carrots, sweet potatoes, Marmite, tomato puree, herbs and spices.
- Add the cornflour to a little cold water and mix well. Top up to 500 ml and add to the pan. Stir well to mix.
- Add a lid to the pan and simmer gently for 30 minutes.
- Add the beans if using, and add a little more seasoning if necessary.
Notes
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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