Lamb and white bean casserole

Lamb and white bean casserole

Preparation Time: Cook Time:

Ingredients / serves 4

  • 800 diced lamb shoulder, trimmed
  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 carrots, peeled, diced
  • 2 stick celery, diced
  • 2 cloves garlic, crushed
  • 1 tsp finely chopped rosemary
  • 400 g tin diced tomatoes
  • 400 tin cannellini beans, rinsed and drained
  • 1 large zucchini, trimmed, diced
  • 600 g sweet potato, peeled, chopped
  • steamed green beans, to serve


Preheat oven to 160°C or 140°C fan forced. Place lamb in a bowl with 2 teaspoons of the oil and toss to coat. Heat a large flameproof casserole dish over a high heat. Add the lamb, in batches, and cook for 2 minutes or until browned. Remove from pan and set aside.
Return pan to a medium heat, add the remaining oil, onion, celery and carrot. Cook stirring for 5 minutes or until softened. Add the garlic and rosemary, cook stirring for 1 minute further. Return lamb to pan with the tomatoes and 325 ml (11/2 cups) water, stir to combine and bring to the boil.
Cover dish and transfer to preheated oven for 1 hour. Add cannellini beans and zucchini, return to oven, covered for a further ½ hour, or until meat is very tender.
Reserve a few pieces of sweet potato. Mash until smooth. Serve casserole on the mash with steamed green beans.

Lamb and white bean casserole

Lamb and white bean casserole
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