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Ingredients
US|METRIC
10 SERVINGS
- 4 Tbsp. olive oil (divided)
- 2 lb. lamb leg (boneless, or shoulder, cut in ½ - ¾ inch pieces)
- 1/3 cup flour
- salt
- pepper
- 3 cups leeks (chopped, white and pale green parts only, about 2 large)
- 2 cups carrots (diced, 3-4 carrots)
- 1 1/2 cups diced celery (3-4 ribs)
- 1 Tbsp. minced garlic
- 1/4 cup tomato paste
- 1 cup red wine
- 2 cups chicken stock
- 1 Tbsp. Worcestershire sauce
- 1 bay leaf
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 3 lb. yukon gold potatoes (peeled, cut into chunks)
- 1 cup whole milk
- 3 Tbsp. butter (room temperature or melted)
- 1 cup white cheddar cheese (shredded)
- 1 cup frozen peas (thawed)
- 1 cup frozen corn (thawed)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium440mg18% |
| Potassium1270mg36% |
| Protein31g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A100% |
| Vitamin C45% |
| Calcium20% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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