A classic dutch oven meal. The meaty and flavorful base is topped with creamy mashed potatoes for a soft and gooey comfort food duo.
Serves 6.
Ingredients:
- 1 tablespoon olive oil
- 1 pounds ground lamb
- 1 medium white onion, peeled and diced
- 8 ounces brown mushrooms, finely diced
- 1-2 medium carrots, finely diced
- 3 cloves garlic, peeled and minced
- 2 Tbsp all-purpose flour
- 1/4 cup dry red wine
- 1 cups chicken stock
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 sprigs each fresh rosemary and thyme (or whatever herbs you love)
- 1/2 cup frozen peas
- sea salt and freshly-cracked black pepper
- 6 servings Idahoan instant mashed potatoes, flavor of your choice
- 1/2 cup cheddar cheese
Instructions:
At home: Chop & prep all ingredients. You can bag the carrots and mushrooms together, but keep the onion separate.
At camp: Prepare coals by making a fire early. Saute onion 5-7 minutes until translucent. Add ground lamb and cook until brown throughout. Add the carrots, mushrooms, garlic and sauté for 5-7 more minutes, stirring occasionally, until softened. Stir the flour in with the veggie mixture until evenly combined, then continue to sauté for 1 minute more, stirring frequently. Stir in the wine, then use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. Immediately stir in the stock, tomato paste, Worcestershire sauce, herb sprigs and frozen peas until combined. Continue cooking, stirring occasionally, for 5 more minutes. Rehydrate the Idahoan mashed potatoes by bringing water to a boil on a camp stove. Stir the mashed potato powder into the water, and stir until combined. Layer the mashed potatoes over the meat & veggies, making sure to spread all the way to the edge of the dutch oven. Put the lid on, and add fresh coals to the bottom and top of the dutch oven. Cook for 20-25 minutes, refreshing the coals once after 15 minutes or so. Spin the top and bottom 45 degrees every 5 minutes in opposite directions to ensure even cooking. Take top off, sprinkle cheese on mashed potatoes. Return lid, and cook for 5 minutes or until cheese is melted and bubbly. Let cool 10 minutes and serve.