Lamb & Vegetable Casserole


300g carrots

300g turnip

300g potatoes

300g sweet potatoes

2 onions

2 tbsp olive oil

300g stewing lamb, diced

300ml red wine

2x tins chopped tomatoes

11/2 – 2 pints stock or water

2 bay leaves

1 sprig of rosemary


Serves 6-8


Peel all of the vegetables and cut into bitesize chunks and slice the onions.

Heat the olive oil in a large heavy pan. Fry the onions for a few minutes before transferring to an ovenproof casserole dish or lidded pan.

Next brown the lamb in the pan. Transfer this to the casserole dish.

Deglaze the pan by pouring in the red wine. Next add the tomatoes, stock and herbs.

Heat until almost bubbling. Pour this tomato mixture over the lamb.

Add the carrots and turnip and place in the oven for 2- 2 1/2 hours.

Next add the potatoes and sweet potatoes. Add salt and pepper to season and return to the oven for another hour. Serve in bowls unaccompanied or with buttered cabbage.