Serves: 4

Lamb, Butter Bean and Leek Stew

Calories: 313 kcal
762

Method

  • 1. Preheat oven to 200°C. Cube the lamb removing any excess fat toss in the flour.
  • 2. Cut the onion into wedges and crush the garlic.
  • 3. Heat the oil in a large pan add onion and garlic. Cook for a minute.
  • 4. Add lamb and cook until browned on all sides. Crumble stock cube into 425ml water. Add to pan with the mixed herbs stir and bring to a simmer.
  • 5. Peel and cut the carrots into chunky wedges add to the pan and continue to simmer for 10 minutes.
  • 6. Slice the leek.
  • 7. Drain and rinse the beans.
  • 8. Place the leek and beans in an ovenproof casserole adding the lamb mix.
  • 9. Peel and thinly slice the potatoes and parboil for 5 minutes then. Place in a single layer over top of casserole. Top with the cheese and cook for about 30 minutes until golden and cooked through.