in a Butternut Squash Bowl
200g Diced Lamb Shoulder
3 Carrots diced
3 Parsnips diced
1 Butternut squash
1 tsp of Rosemary
1 Stock cube
2 cloves of Garlic
1 tbsp Olive Oil
1 tsp Tomato Paste
2 Sweet Potatoes
50g of Cheddar Cheese
Baked veg base and bowls
Cut the parsnips and carrots into 'logs'.
Cut the butternut squash and remove seeds from the base to be used as the 'bowl' and peel and dice the other part to add to casserole.
Place the cubed butternut squash, parsnip and carrot logs onto an oven tray and cover with oil, rosemary salt and pepper.
Put in oven at 180C degrees to bake for 45 minutes.
Finely slice 2 carrots and 1 onion.
Cut the lamb into cubes.
Prepare the garlic with salt into a paste.
Get a pan and heat with a tablespoon of oil. When hot, add the onions and then the carrots once the onions have been sweated off.
Add the meat to the veg and fry until brown.
Add the tomato puree, garlic, salt, pepper, rosemary and roasted butternut squash.
Add the stock cube dissolved in boiling water with another 400ml of hot water.
Leave to reduce and add garlic after 10 minutes of this. Leave for 30 minutes on a low heat to simmer and then transfer into a casserole dish. Put this into an oven that is 140C degrees ensuring there is a lot of liquid in the mix when added to the oven.
Check every 15 minutes to ensure that casserole is not drying out. Leave in the oven for 30 minutes for the meat to become tender.
Add casserole when the meat is suitably tender to the butternut squash 'bowls'.
Serve with crusty bread and cheese.