This light take on the traditional dish is packed with vegetables and flavour, and so easy to make, it’s a one-pot wonder.
Serves: 2
per serving: 299 kcal, 34g protein, 31g carbs, 6g fat, 9g fibre
You will need:
200g lean diced lamb
100g butternut squash, peeled and cut into chunks
1 medium onion, thinly sliced
160g carrots, sliced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
250ml lamb stock
freshly ground black pepper
100g potato, peeled and thinly sliced
80g broccoli
80g mangetout
Method:
- Preheat the oven to 150°C, gas 2.
- Put the lamb, squash, onion, carrots, parsley, thyme and stock in a casserole dish, and season.
- Top with a thin layer of sliced potatoes, then cover and cook for 2-3 hours (or 6-8 hours in a slow cooker).
- Just prior to serving, steam the broccoli and mangetout for a couple of minutes until tender.
Tip: Remove the cover and brown at 200°C, gas 6 for 20 minutes to crisp up the potato topping.
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