This hearty dish of lean lamb layered with delicious root vegetables and baked in a covered casserole is perfect for busy lives. Once assembled, it can simply be left to cook and won't be spoilt if left in the oven a little longer.
Use sliced carrots or swede instead of the turnip, if preferred.
For a vegetarian dish, use 350g mushrooms and 1 finely chopped fennel bulb and cook them with the rest of the vegetables for about 15 minutes. Omit the meat and use vegetable stock. Add 2 tbsp tomato purée, simmer for 30 minutes, then add 200g shredded spinach and 2 x 400g cans of chickpeas. Stir for 1–2 minutes until the spinach has wilted, then layer with the pasta and bake.
Had this for diner last night and it was so scrummy. I altered it a little not as it sounded it needed it but as I bought the ingredients I thought I would need for a casserole before looking for a recipe. SO I also added mushrooms and used sweet potato and carrot as my root veg and used a lamb sauce instead of the stock. I am sure it would work with a range of stacked veg. I cooked mine for 3 hours and the meat ust fell off the bone so she is right you can leave it cooking a little longer and it wont spoil. Thanks for the recipe the leeks worked so well in this. - 17 Oct 2011