Lamb & vegetable casserole

This warming dish packed with vegetables, is a tasty way to use up leftover lamb.
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ON A BUDGET

Serves:4

Ready time:1 hour 0 minute


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Prep time:
15 minutes

Cooking time:
45 minutes

1 serving provides

  • 15.6
  • 432
  • 16.4
  • 0.73
  • 5.4

Method

160ºC, fan 140ºC, gas 3. Heat the oil in a large flameproof casserole with a lid.

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.

3. Add the tomatoes, stock and sugar. Give it all a good stir then cover and place in the oven for 20 minutes.

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.

Flavour leftover lamb with teriyaki and ginger in this Speedy lamb stir-fry.

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Ingredients

  • 2 tablespoons olive oil by Sainsbury's
  • 1 red onion, roughly chopped
  • 3 sticks celery, trimmed and chopped
  • 2 cloves garlic, finely chopped
  • 2 large carrots, peeled and chopped
  • 300g butternut squash, peeled, deseeded and chopped
  • 390g carton Sainsbury's chopped tomatoes
  • 300ml vegetable stock, made from 1 stock cube
  • 1 teaspoon Sainsbury's Fairtrade white caster sugar
  • 150g fine green beans, halved
  • 300g cooked roast lamb, cut into bite-size pieces
  • 400g pack ready mashed potato by Sainsbury's, cooked, to serve