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Gourmet Casserole

Serves: 4

Preparation time: 30 minutes

Cooking time: 1½ hrs

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Ingredients

  • 700g/1½lb New Zealand Lamb shoulder meat, diced
  • 375g/12oz sweet potatoes, cut into large chunks
  • 225g/8oz shallots, peeled
  • 30ml/2 tbsp. bran
  • 30ml/2 tbsp. whole grain mustard
  • 450ml/¾pt dry cider
  • salt and freshly ground black pepper
  • 175g/6oz cherry tomatoes

Hints & Tips

The prepared and cooked casserole, prior to adding the tomatoes, can either be chilled for up to 24 hours, or frozen, sealed and labelled, for up to 4 weeks.

Thaw if required, then reheat thoroughly before adding the tomatoes and continuing as in recipe.

Instructions

1. Heat oven to 180ºC/350ºF/Gas Mark 4.

2. Dry fry the lamb over a high heat until browned. Transfer to a casserole dish.

3. Add the sweet potatoes and shallots to the frying pan and cook until starting to colour.

4. Stir in the bran and mustard, then blend in the cider. Bring the sauce to the boil, season, then pour over the meat.

5. Cover the dish and cook the casserole for 1 hour. Stir in the tomatoes, return the dish to the oven and cook for a further 15 minutes.

6. Serve sprinkled with roughly chopped parsley.