Ratings
Prep time
20 min
Cook time
120 min
Serves
6
Nutritional information per serving
Weight
423
g
Energy
1847
cal
Protein
29.9
g
Total Fat
21.7
g
Saturated Fat
8.3
g
Carbs
28.9
g
Sugars
13.9
g
Sodium
428
mg
Fibre
5.9
g
Calcium
181
mg
Nutritional information per 100g
Weight
100
g
Energy
690
cal
Protein
5.1
g
Total Fat
1.3
g
Saturated Fat
0.5
g
Carbs
32.5
g
Sugars
15.6
g
Sodium
150.2
mg
Fibre
2
g
METHOD
-
Preheat oven to 180°C/ 160°C fan forced. Heat 1 tbsp of olive oil in a large frying pan over high heat; add lamb and cook, turning, until browned all over. Remove lamb and reserve.
-
Heat remaining olive oil in frying pan over low heat, add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes. Add paste and cook, stirring, for 1 minute. Return lamb to frying pan with thyme, rosemary, Worcestershire sauce and beef stock; bring to the boil.
-
Transfer mixture into a 6 cup (1.5Lt) baking dish; cover with aluminium foil and cook for 2 hours until lamb is very tender.
-
Discard herbs from dish and add peas and spinach, season to taste.
-
Meanwhile, boil, steam or microwave sweet potatoes until tender, then drain and mash with NESTLÉ CARNATION Lite Cooking Cream until smooth. Season to taste.
-
Preheat grill to high. Spoon potato mixture over lamb and sprinkle with cheese. Grill for 5 minutes or until top is browned lightly.
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