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


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  1. 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.
  2. 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.
  3. Transfer mixture into a 6 cup (1.5Lt) baking dish; cover with aluminium foil and cook for 2 hours until lamb is very tender.
  4. Discard herbs from dish and add peas and spinach, season to taste.
  5. Meanwhile, boil, steam or microwave sweet potatoes until tender, then drain and mash with NESTLÉ CARNATION Lite Cooking Cream until smooth. Season to taste.
  6. 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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