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Tender chunks of lean lamb cooked slowly with carrots, leeks, celery and mint sauce to make a delicious filling healthy and warming casserole.

Serves 4

500g lean lamb, diced

4 carrots, peeled and diced

2 leeks, cleaned and sliced into rounds

2 celery sticks, chopped

500ml hot lamb or vegetable stock

2tbs mint sauce

4tsp cornflour

Black pepper

Method

Preheat the oven 170c, gas 3, 325f

Put the lamb and vegetables into a lidded oven proof casserole dish.

Mix the cornflour with a small amount of water to make a paste, add the stock and mint sauce, stir to combine.

Pour over the lamb and vegetables, cover and cook for 1 ½ – 2 hours or until tender.

Remove from the oven, stir before serving.

Serve with mashed potatoes, mashed swede and carrots and peas.

Note; This casserole also reheats very well, so it could be made the day before then heated in the microwave or gently in the oven when you come home.