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Member recipe

Lamb, Squash & Dill Casserole

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Serves 4

Warming, winter casserole with an unusual, sweet flavour

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  • 2 tablespoons olive oil
  • 500g scrag end or neck fillet of lamb, chopped
  • 800g butternut squash, peeled, seeded and chopped
  • 2 medium onions, peeled & chopped
  • 2 medium carrots, peeled & sliced
  • 1 tablespoon flour
  • 200ml white wine
  • 250ml beef stock
  • 1 tablespoon tomato puree
  • 1 tablespoon soft, brown sugar
  • Salt & pepper
  • 1 & 1/2 teaspoons dried dillweed


    1. Heat the oil in a large pan and fry the lamb and butternut quite quickly until the meat is browned. Transfer to a large casserole
    2. Fry the onions & carrots in the same fat for 2 minutes, then stir in the flour and cook for 1 minute. Gradually stir in the wine & stock and bring to the boil, stirring frequently.
    3. Add the tomato puree, sugar, plenty of salt & pepper & the dillweed and pour into the casserole. Mix well with the lamb & butternut
    4. Cover the casserole and cook for 90 minutes at 180 degrees, stirring occasionally.
    5. Remove from oven. If casserole appears runny then cook uncovered for a further 15 minutes at 200 degrees

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