300-400gm diced lamb
2 tblspn cornflour
1 onion (roughly chopped)
1-2 garlic cloves (finely chopped)
2 stalks celery (thinly sliced)
1½ cups beef stock
1-2 tblspn tomato paste
1-2 tblspn Worcestershire sauce
2 potatoes (cubed)
1 carrot (sliced)
400gm mushrooms (roughly chopped)
1 bay leaf
1 tblspn rosemary
1-2 tblspn fresh chopped mint
Baby spinach leaves
Drop one tablespoon of coconut oil in a deep frypan or large saucepan over medium heat, then coat the diced lamb in the cornflour. Lightly brown the meat in the oil, then remove and set aside. Add more oil and cook the onion garlic & celery for about 2 -3 minutes, or until soft. Add the beef stock, tomato paste & Worcestershire, returning the lamb to the pan. Add the potatoes, carrot & mushrooms and bring it to the boil, before reducing the heat to simmer. Add the bay leaf, rosemary & mint, stir and cover. Simmer for 30 minutes.
Prior to serving, either add spinach leaves (your desired amount) to the pan and stir through until wilted, or place the leaves in individual bowls and spoon the casserole over the top of the leaves so they wilt in the ready-to-eat meal. Season as required.
As usual, I never use exact measurements, mostly because I like to up the veggie content in all my meals. If you prefer a thicker casserole, you could add a little extra cornflour (& water) just after you have turned it back to simmer after the boil. Or you could cook it down a little more if you don’t mind your potatoes disintegrating!