Hearty Rosemary Lamb Casserole


July 31, 2017

This hearty winter casserole cooks effortlessly in a slow cooker and uses quality ingredients like canned potatoes, peas and carrots to help the meat go further, helping you keep an eye on the

family food budget. This recipe makes four generous portions. All you need is some warm

crusty bread for dipping and plenty of napkins!

This delicious recipe was created by Azmina Govindji for Love Canned Food.

  • Prep: 10 mins
  • Cook: 3 hrs 50 mins
  • Serves: 4 Servings


1Switch the slow cooker on to low or high, depending on when you want your meal to be ready. Mix together the flour, salt, pepper and rosemary, and coat the lamb in this seasoned mixture.

2Put potatoes, then onions, then lamb, Worcestershire sauce, and stock into the pot and leave to cook till the lamb is tender, about 4.5 hours on a low setting. (Stir occasionally if you wish).

3Stir in the canned beans, peas, carrots and parsley (if using). Continue cooking on high till the vegetables are warmed through. Serve garnished with fresh rosemary.

Nutritional information

Energy (kcal) 390
Fat (g) 11.5
Sat fat (g) 4.5
Carbs (g) 33.5
Sugar (g) 6.5
Fibre (g) 8
Protein (g) 34.5
Salt (g) 2



1x 290g canned peas in water, drained

1 x 300g canned baby carrots in water, drained

1 x 300g canned potatoes, drained

2 tbsp plain flour

½ tsp salt

1 tsp cracked black pepper

4 sprigs fresh rosemary, chopped (or 1 tsp dried rosemary)

500g boneless trimmed lamb shoulder, cut into chunks

1 large onion, sliced

2 tbsp Worcestershire sauce

500ml chicken stock

2 tbsp freshly chopped parsley (optional)

To serve:

Few sprigs of rosemary


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