© J Sainsbury plc 2020
Lamb and vegetable casserole
Turn leftover lamb into a hearty, warming dish
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Ready in 1 hour
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Cooking time 45 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 2 tbsp olive oil
- 1 red onion, roughly chopped
- 3 sticks celery, trimmed and chopped
- 2 cloves garlic, finely chopped
- 2 large carrots, peeled and chopped
- 300 g butternut squash, peeled, deseeded and chopped
- 390 g carton chopped tomatoes
- 300 ml vegetable stock, made from 1 stock cube
- 1 tsp Fairtrade white caster sugar
- 150 g fine green beans, halved
- 300 g cooked roast lamb, cut into bite-size pieces
- 400 g ready mashed potato, cooked, to serve
Method
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1
Preheat the oven to 160ºC, fan 140ºC, gas 3. Heat the oil in a large flameproof casserole with a lid.
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2
Add the onion and celery to the casserole and fry for a few minutes, then add the garlic, carrots and squash and fry for a further 2-3 minutes.
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3
Add the tomatoes, stock and sugar. Give it all a good stir then cover and place in the oven for 20 minutes.
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4
Remove from the oven and stir in the green beans. Return to the oven, uncovered, and cook for a further 20 minutes until the sauce has thickened; add the lamb for the final 10 minutes to warm through. Serve with the mashed potato.
