
Lamb and cannellini bean stew with parsnip mash
Ingredients
Plain wholemeal flour
¼ cup(s), (35g)
Lamb leg steak, raw
800 g, (Buy 1kg) fat trimmed, cut into 3cm pieces
Olive oil
1 tbs
Brown onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Fennel seeds
1 tsp
Tomato paste
2 tbs
Canned diced tomatoes
400 g
Salt reduced chicken stock
1½ cup(s), (375ml)
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
Parsnip
750 g, chopped
Skim milk
½ cup(s), (125ml)
Grated parmesan cheese
½ cup(s), (40g)
Fresh flat-leaf parsley
⅓ cup(s), leaves