The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb & Mushroom Stew with Mustard Mash & Spinach
A comforting stew that comes together in the slow-cooker, making busy weeknights that much easier! Starring tender British lamb and umami mushrooms, simmering in a creamy stew, with vibrant carrots and leafy spinach. On the side? Fluffy mashed potatoes, with mustard for a kick. But don't worry, if you don't want to slow cook, you can still cook this stew on the hob in under 30 mins!
High protein
1/3 daily fibre
6 plants
Slow Cooker
Serving size
Ingredients
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 handful of fresh flat-leaf parsley
- 40g baby spinach
- 2 large potatoes
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 tbsp cornflour
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 2 tbsp tomato purée
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 120g chestnut mushrooms
- 1 carrot
- 1 onion
- 150g lamb mince
Nutritional Information
Calories: 659
Protein: 39g
Carbs: 59g
Fat: 27g
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
- 40g baby spinach (use half)
- 120g chestnut mushrooms (use half)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 2 large potatoes
- 1 tbsp cornflour (use half)
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 2 tbsp tomato purée (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 carrot (use half)
- 1 onion (use half)
- 150g lamb mince
Nutritional Information
Calories: 895
Protein: 44g
Carbs: 98g
Fat: 33g
Lamb & Mushroom Stew with Mustard Mash & Spinach
A comforting stew that comes together in the slow-cooker, making busy weeknights that much easier! Starring tender British lamb and umami mushrooms, simmering in a creamy stew, with vibrant carrots and leafy spinach. On the side? Fluffy mashed potatoes, with mustard for a kick. But don't worry, if you don't want to slow cook, you can still cook this stew on the hob in under 30 mins!
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Cooking Instructions
Before you start
- Pull out a large lidded saucepan, a medium saucepan, a slow cooker (if using), a peeler, a sieve, a masher & a measuring jug
Get started
- Thinly slice the onion and mushrooms. Halve the carrot lengthways, then cut into 1cm thick half-moons (peel optional)
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the lamb and mushrooms and cook for 3 mins, breaking up the mince with a wooden spoon, until starting to brown. Season with salt and pepper
- Add the onion and carrot and cook for another 4 mins
Time to slow cook
- Stir in the garlic herb paste and tomato puree and cook for 1 min, then add the vinegar and cook for a further 30 secs
- Add the stock powder and 250ml water (125ml for 1 person). Bring to a boil, then transfer to your slow-cooker. Cook on low for 4-5 hours
- If using the hob, pop a lid on the pan and simmer for 18-20 mins
Make the mash
- Meanwhile, in the jug, combine the cornflour and 50ml cold water (25ml for 1 person). Peel and dice the potatoes into 3cm chunks
- When the stew has 20 mins remaining, bring the medium saucepan filled with salted water to a boil
- Add the potatoes to the water and boil for 15-18 mins, then drain. Return to the pan and mash with the mustard, 1 tbsp oil and a pinch of salt and pepper
Final steps & plate up
- Roughly chop the parsley. Rinse the spinach
- Stir the cornflour slurry, spinach and half the parsley into the stew and cook for 2 mins. Taste and season if needed
- Share the lamb stew and mustard mash between bowls. Sprinkle with the remaining parsley to finish
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