Lamb, mushroom, olive and chickpea stew  on celeriac mash with toasted pumpkin seeds, perfect for soaking up the Guinness on St Patrick’s Day


600g New Zealand Lamb, diced

30g butter

3 large shallots or 1 large onion

3 garlic cloves, peeled and sliced

3 carrots, peeled and sliced

400g field mushrooms, sliced 

1 litre lamb stock

3 tbsp soy sauce

2 bayleaves

2 tablespoons fresh herbs –e.g. rosemary, thyme and sage (or ¾ tablespoon of dried)

400g can of chickpeas beans, drained and rinsed

Celeriac mash

800g peeled celeriac, diced

50g butter

1 tbsp extra virgin olive oil

2 spring onions, sliced

100g pumpkin seeds

1 tbsp olive oil

60g (drained weight) pitted olives, sliced1 large lemon, zested and juiced

a handful parsley, coarsely shredded

Cooking method:

  1. Heat the butter in a large saucepan and sauté the shallots and garlic until lightly browned
  2. Add the carrots and cook 3 minutes, then remove to a bowl.
  3. Add the lamb to the saucepan and brown the meat.
  4. Add the mushrooms, stock, soy sauce and herbs.
  5. Return the shallot mixture.
  6. Bring to the boil then simmer for 1 ½ hours, stirring occasionally.
  7. Stir in the chickpeas and olives and cook another 30 minutes.
  8. Stir in the lemon zest and juice and parsley, then season.
  9. For the mash, steam or boil the celeriac until you can insert a knife through it and drain in a colander. Put the pan back on the heat with the butter, olive oil and spring onions and sauté until sizzling.  Return the celeriac and mash it, then season
  10. For the pumpkin seeds, sauté over medium heat in the olive oil until they smell a little toasty

For more information about New Zealand Lamb go