Ingredients
Method
1.In a large saucepan, heat half the oil; cook lamb, in batches, for about 2-3 minutes, or until browned.
2.Heat remaining oil in same pan; cook onion, stirring, for about 2 minutes, or until onion softens. Return lamb to pan with carrot, celery, stock and tomatoes. Bring to the boil. Reduce heat; simmer, covered, for 1 hour. Uncover; simmer, for a further 30 minutes.
3.Add mushrooms; simmer, uncovered, for about 30 minutes, or until lamb is tender. Add peas; stir until heated through.
4.Meanwhile, to make buttermilk mash: Boil, steam or microwave potato until tender; drain. In a medium bowl, mash potato with buttermilk until smooth.
5.Divide stew among serving plates with mash.
The stew is best made just before serving. If you want to freeze it, cook it up until the end of step 2. Add the mushrooms after reheating thawed stew.
Note
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