Oven-baked lamb and vegetable casserole

Sample winter comfort food at its best with this delicious lamb and vegetable casserole recipe. Cooked slowly in the oven, this warming dish is perfect served with mashed potatoes and green beans

By Jennene Plummer
  • 20 mins preparation
  • 1 hr 40 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 kilogram boneless lamb leg, cubed
  • 1/4 cup seasoned flour
  • 1/4 cup olive oil
  • 2 carrots, trimmed, chopped
  • 2 celery stalks, trimmed, chopped
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 700 millilitre bottle tomato passata
  • 2 cup beef stock
  • 1/2 cup red wine
  • 4 thyme sprigs
  • 2 fresh bay leaves
  • 125 gram button mushrooms
  • parsley leaves, mashed potato, green beans to serve


  • 1
    Preheat oven to moderate, 180°C. Toss meat in flour, shaking off excess.
  • 2
    In a large, flameproof casserole dish, heat 2 tablespoons oil on high. Brown meat in three batches for 3-4 minutes. Transfer to a plate.
  • 3
    In the same pan, heat remaining oil on medium. Sauté carrot, celery, onion and garlic for 3-4 minutes until onion is tender.
  • 4
    Return meat to pan with passata, stock and wine. Add thyme and bay leaves. Season. Bring to the boil, stirring. Bake, covered, for 1 hour, then uncover. Stir in mushrooms.
  • 5
    Bake for a further 25-30 minutes until meat is very tender. Serve scattered with parsley, and accompanied with mashed potatoes and green beans.


  • Chuck, boneless shin and gravy beef are great for casseroles. Topside, round or blade are good choices if you need to cook more quickly.