One Pot Minty Lamb & Potato Stew

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Peel and chop your red onion[s] into wedges

Add your mince to the dish and break it up into rough, large chunks and cook for 1-2 min or until very lightly browned all over

Crush your garlic open by squashing with the side of a knife and remove the skin

Chop your potato[es] into small, rough pieces

Top, tail, peel and chop your carrot[s] roughly

Add the crushed garlic, chopped potato, onion wedges, chopped carrots and bay leaf[ves] to the dish and stir everything together

Add your beef stock mix, tomato paste and 200ml [260ml] [340ml] boiled water

Bring to the boil over a high heat and stir in your Marmite and Henderson's Relish

Put the dish in the oven, uncovered, for 30-35 min or until the vegetables are tender and the mince is cooked through (no pink meat!) – this is your one-pot mince & potato stew

Use this time to clear up, set the table, have a cup of tea or simply chill!