Member recipe
Member recipes are not tested in the GoodFood kitchen.

Lamb, Squash & Dill Casserole

By abramc (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Warming, winter casserole with an unusual, sweet flavour


  • 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


  • STEP 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
  • STEP 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.
  • STEP 3
    Add the tomato puree, sugar, plenty of salt & pepper & the dillweed and pour into the casserole. Mix well with the lamb & butternut
  • STEP 4
    Cover the casserole and cook for 90 minutes at 180 degrees, stirring occasionally.
  • STEP 5
    Remove from oven. If casserole appears runny then cook uncovered for a further 15 minutes at 200 degrees
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer

Sponsored content