Total Calories: 594
Heat vegetable oil or bacon drippings in large Dutch oven. Dredge lamb in flour seasoned with salt and pepper brown over medium-high heat until no longer pink. Add onions, celery, carrots, turnips, marjoram, thyme, and water stir to combine. Bring to boil, cover, and simmer for 1 1/2 hours or until meat is tender. Skim fat from surface. Add peas to lamb mixture and cook 5 minutes. Blend vinegar, sugar, and mustard stir into lamb. Spoon into deep 3-quart baking dish. Top with potatoes and brush with melted butter or margarine. Bake in preheated 450° F oven for 10 minutes or until potatoes are lightly browned.
* Mashed potatoes are so much better if prepared just before placing on top of the stew mixture.
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