• 1 tbsp olive oil
  • 300 g lean lamb fillet, cut into bite-size pieces
  • 1 small red onion, finely chopped
  • 2 clove of garlic, crushed
  • 300 g swede, peeled and cubed
  • 300 g carrots, peeled and cubed
  • 1 tbsp tomato purée
  • 1 tbsp plain flour
  • 1 tbsp fresh thyme leaves
  • 500 ml very low-salt vegetable stock, hot, topped up with boiling water to make 600ml
  • 600 g red potatoes, skin on, finely sliced
  • 25 g unsalted butter


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Heat the oil in a 2.5 litre ovenproof casserole dish and sear the lamb in batches (set seared batches aside on a plate covered with greasepoof paper) until browned all over.

  2. 2

    Add the onion and garlic to the dish and cook gently for 4-5 mins until softened. Stir in the swede and carrots and toss well with the onion and garlic for a minute. Stir in the tomato purée, flour and thyme then return the lamb to the casserole.

  3. 3

    Pour over the stock and bring to the boil. Remove from the heat and arrange the potato slices in a circular pattern to completely cover the top of the meat and vegetable mixture. Dot all over with small pieces of the butter.

  4. 4

    Place in the oven, uncovered, and cook for 50-60 mins until the meat and vegetables are very tender and the potato topping is golden and crispy on the edges.

  5. 5

    For toddlers, serve with a green vegetable, such as broccoli, on the side. To freeze, leave the cooked filling to cool completely, then cover with cling film then foil. Freeze for up to 3 months. Defrost (overnight in the fridge is best), top with potato slices and butter then continue from step 4.

Nutritional Details

Each serving provides
  • Energy 2366kj 565kcal 28%
  • Fat 25.7g 37%
  • Saturates 11.2g 56%
  • Sugars 16.3g 18%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1273kj/304kcal

Each serving provides

51.7g carbohydrate 10.3g fibre 26.4g protein

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