Parsnip, carrots and beans are just some of the vegetables which go into this wholesome family recipe, along with the lamb.
The carrots and parsnips give a sweetness to the dish. Using lamb mince means that it is more economical than using cuts of meat, plus the meat is tender, not chewy (and no need to prepare or cut it!).
This is a filling one-pot meal for all the family. It it ideal for weaning babies with very few teeth because it is very soft and spoonable. This meal freezes very well so it is perfect for batch cooking and putting extra portions by in the freezer to re-heat another time.
Suitable for freezing
Preparation and cooking time: 40 minutes
2 medium potatoes
1 tbsp oil
1 bay leaf
500g lamb mince
1 cup frozen broad beans or peas
2 tbsp flour
½ pint boiling hot lamb or beef stock
- Peel and chop the onion and potatoes.
- Peel and grate the parsnip and carrots.
- Put the onion, potatoes, parsnip and carrots into a pan with the oil and bay leaf. Sweat the vegetables over a low heat with the lid on, stirring occasionally until the vegetables are tender (you may need to add a splash of water to prevent the vegetables from sticking).
- Add the mince to the pan, turn up the heat and fry until the meat is cooked through.
- Add the beans, flour and stock. Stir together and bring to the boil, then simmer until the sauce thickens and the beans are cooked. Finally, serve.
This dish doesn’t really need any sides as it has all the veggies included, but it goes really well with HP sauce! If you like to experiment with herbs, a dash of rosemary goes well in this recipe. The ‘throw it all in’ nature of this dish would make it a really good meal for a camping trip.