Lamb and bean casserole
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This warming nutritious lamb casserole is delicious with creamy mashed potato or buttered noodles.
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Prep time: 10 mins
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Cooking time: 1 hr 30 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 450g (1lb) lamb neck fillet, cubed
- 1 large onion, sliced
- 30ml (2tbsp) olive oil
- 1 x 500g carton fresh Napoletana pasta sauce
- 1 x 400g can cannelini beans, drained
Method
- Preheat the oven to 180°C, 350°F, gas mark 4.
- Heat nearly all the oil in a large frying pan and fry the lamb pieces, in batches, over a high heat until browned all over. Remove with a slotted spoon and transfer to a shallow ovenproof dish.
- Add the rest of the oil to the pan and fry the onion for 4-5 mins. Stir in the pasta sauce and 150ml (1/4pt) water and bring to the boil.
- Pour the sauce over the lamb and stir in the canned beans. Cover and cook in the oven for 1-1½ hrs until the lamb is tender, stirring occasionally. Adjust the seasoning to taste before serving.
Per portion: 470 calories
Nutritional information per portion
- Calories 470(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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