Ingredients
Method
- In a pot, fry shallots and garlic in olive oil, around 5 min
- Add mushrooms on top and fry around for another 5 mins. Season with salt and black pepper
- Add the carrots and peas on top of the mushrooms and fry around. Add the rosemary and let them cook together for a couple of minutes
- Add the tomato paste and make sure all ingredients are coated
- If adding red wine, do it now and let it simmer for 5 mins
- Add the flour and mix well into the ingredients
- Top off the pot with your stock or water and let it cook uncovered for about 15-20 mins or until all veggies have cooked thru and your sauce has thickened
Potato
- Bring a large pot of salted water to a boil
- Add potatoes and cook until fork tender
- Once done, mash them into the olive oil and butter
- Once mashed add the milk or greek yogurt, cheese, salt, and black pepper. Mix them all together to get a creamy texture
- Cover your stew with the mashed potato, if using an oven safe pot then you can do this with the same pot. If not, transfer to a baking dish and evenly add the potato on top of the stew
- Bake it for 15 min in a preheated oven at 180C until top is golden