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Lean lamb mince cooked slowly with loads of fresh vegetables, packed full of flavour and nutrients.

I really love this recipe, not only is it easy and delicious but it’s also such a great way to use up those veggies at the end of the week; just use what you have in the fridge.

Serves 4

500g lean minced lamb

Low – calorie cooking spray

3 carrots, chopped

1 onion, chopped

2 sticks of celery, chopped

4 fresh tomatoes, chopped

200g mushrooms, chopped

Salt and pepper

1tsp dried mixed herbs

100ml lamb stock

½tsp lazy chilli

2 large potatoes, peeled, cut into large pieces

2tbs tomato puree

Method

Preheat the oven to 200c, gas 6, 400f

Put the potatoes into a large, lidded saucepan, cover with cold water, bring to the boil and cook gently for 15 – 20 minutes until tender, drain and place onto a chopped board and cut into slices.

Heat a large, lidded saucepan, spray with low – calorie cooking spray.

Gently cook the mince until all the pink colour has gone, add the carrots, onion, celery, tomatoes and mushrooms and cook for a further 5 minutes until all the vegetable are tender.

Add the salt, pepper, mixed herbs, chilli, and tomato puree, stir to combine add the stock cook gently for 5 minutes.

Transfer the mince and vegetable to a large oven proof casserole dish, cover with the potato slices and cook in the oven for 30 minutes until the potatoes are golden brown.

Serve with lots of fresh vegetables