Slow-cooked lamb casserole with loads of veg

Hunkering down with this slow-cooked lamb casserole served with tonnes of veg. I'm using a mixture of lamb neck and shoulder, two cuts that melt in the mouth when cooked slowly for hours.

Prep: 10mins

Cook: 120mins

Ready in: 2 hr 10 mins

Serving Size: 4

Dietary info: Dairy Free Gluten Free Baby-Friendly Batchcooking Family Food Lunch/Dinner Meat Pregnancy Friendly


  • 500g lamb meat
  • 3-4 carrots
  • 2-3 white potatoes
  • 2-3 parsnips
  • 1 onion
  • 500ml chicken stock
  • 3 bay leaves
  • Sprigs of fresh sage, rosemary and thyme
  • 1 tablespoon of flour
  • A few cabbage leaves
  • 100g peas
  • 1 x 400g cannellini beans

How To Make It

  • Step 1.

    Brown 500g of meat, chuck in some chunks of peeled carrots, potatoes and parsnips, a sliced onion and about 500ml of chicken stock.
  • Step 2.

    Add the 3 bay leaves, sage, rosemary and thyme and whisk in a spoon of flour to thicken it slightly.
  • Step 3.

    Cook for a few hours
  • Step 4.

    Just before serving add some cabbage, peas and cannelini beans then serve with some bread. Baby wise it makes great finger food or whizz into a puree.

Serve & Enjoy

Nutritional Info

Healthy goodness on a plate. Lots of vitamins, iron, folate, protein and warmth.

At Dad's Table

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