• 2 tbsp olive oil
  • 1 red onion, roughly chopped
  • 3 sticks celery, trimmed and chopped
  • 2 cloves garlic, finely chopped
  • 2 large carrots, peeled and chopped
  • 300 g butternut squash, peeled, deseeded and chopped
  • 390 g carton chopped tomatoes
  • 300 ml vegetable stock, made from 1 stock cube
  • 1 tsp Fairtrade white caster sugar
  • 150 g fine green beans, halved
  • 300 g cooked roast lamb, cut into bite-size pieces
  • 400 g ready mashed potato, cooked, to serve


  1. 1

    Preheat the oven to 160ºC, fan 140ºC, gas 3. Heat the oil in a large flameproof casserole with a lid.

  2. 2

    Add the onion and celery to the casserole and fry for a few minutes, then add the garlic, carrots and squash and fry for a further 2-3 minutes.

  3. 3

    Add the tomatoes, stock and sugar. Give it all a good stir then cover and place in the oven for 20 minutes.

  4. 4

    Remove from the oven and stir in the green beans. Return to the oven, uncovered, and cook for a further 20 minutes until the sauce has thickened; add the lamb for the final 10 minutes to warm through. Serve with the mashed potato.

Nutritional Details

Each serving provides
  • Energy 2022kj 483kcal 24%
  • Fat 30.1g 43%
  • Saturates 12.6g 63%
  • Sugars 15.0g 17%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 335kj/80kcal

Each serving provides

28.2g carbohydrate 6.0g fibre 21.8g protein

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