8 lbs. Lean lamb, 1-inch cubes*
1/2 cup Vegetable oil
2 lbs. Onions, sliced (1-1/2 quart )
4 ounce All-purpose flour (1 cup)
4 teaspoon Salt
2 teaspoon Ground pepper
1 lb. Dehydrated diced potatoes (1-1/4 quart )
1 gallon Beef broth
2 cups Tomato sauce
1 lb. Carrots, frozen, sliced (3 cups)
8 ounce Celery, sliced (2 cups)
Topping:
1/2 gallon Water
1-1/2 cups Milk
4 ounce Butter (1/2 cup)
1 tablespoon Salt
1 lb. Dehydrated potato flakes (2 quart )
*Substitute lean beef for lamb and call it Rancher’s Stew.
Brown lamb in oil; when partially browned, add onion and cook until lamb is completely browned.
Add flour, salt and pepper; cook until meat is coated with flour. Add diced potatoes, beef broth and tomato sauce. Simmer about 1 hour or until meat is tender and sauce thickens.
Skim off excess fat.
While mixture is simmering, prepare mashed potatoes. Bring water, milk, butter and salt to a boil. Whisk in potato flakes.
Divide lamb mixture into two 12x20x2-inch pans. Sprinkle half of carrots and celery over top of each pan. Top each pan with scoops of mashed potatoes arranged in 4×6 rows using a No. 16 scoop.
Bake at 450 degrees F 15 minutes or until potatoes are browned. If desired, place pan under salamander for 1 minute or to desired degree of browning.
Calories 333
Protein 18.9 g
Fat 18.7 g
Calories from fat 51%
Carbohydrates 21.3 g
Cholesterol 66 mg
Fiber 1.4 g
Sodium 850 mg