Directions

1. Melt butter in small stock pot, brown lamb in melted butter.

2. Add in dived onions and garlic, lightly sweat. 

3. Stir in flour to form roux and cook 2-3 minutes till flour begins to toast. 

4. Add in other vegetables and then whisk in beef stock.  

5. Allow to simmer, stirring frequently until mixture thickens. 

6. While the stew is cooking, prepare mashed potatoes to manufacturer’s specifications. Transfer to a piping bag.

7. Transfer stew into oven safe dish, pipe mashed potato over the top. Brush the potatoes with egg white and bake at 400 °F untill all ingredients are at 165 °F and potatoes are browned on top.