1. Scrub the potatoes and pierce 4-5 times all over with a fork. Place on a microwave-safe plate and microwave for 5 minutes. Use a potholder or tongs to carefully flip the potatoes and microwave for another 2-5 minutes, or until potatoes are easily pierced with a fork. Alternately, bake the prepared potatoes in a 425° F oven for about 45 minutes (this will make the recipe about 20 minutes longer).
2. While the potatoes are cooking, heat a large deep skillet over medium heat. Once hot, add the olive oil, swirl the pan to coat, and add the onion and celery. Sauté, stirring occasionally, until the onion is translucent and soft, 8-10 minutes.
3. Add the lamb and use a fork to break it up. Cook, stirring frequently, until it is no longer pink, about 5 minutes. Use a lid to cover all but a sliver of the skillet and carefully pour out the liquid from the pan into a heat-proof disposable container, such as an empty can. Alternatively, tip the skillet toward you and use a spoon to remove as much liquid as possible.
4. Return the skillet to the heat and add the cassava and seasonings; stir well. Add the mixed vegetables and the broth. Cover and bring to a boil, reduce heat to maintain a simmer, and cook, covered, for 4-5 minutes. Remove the lid and continue to simmer for another 4-5 minutes, or until the vegetables are cooked through. Stir in the cream cheese until melted and evenly distributed. Taste and adjust seasonings as desired.
Recommended Beer Style: Ale