Slow cooked diced lamb and vegetables in a red wine jus & topped with creamy mash potato.
Size- Serves 2
Sizes:
490gm | Small - Serves 1
740gm | Medium - Serves 2
1380gm| Square - Serves 4
2480gm | Family - Serves 6
Ingredients: Lamb, onion, carrot, celery, garlic oil, red wine, beef stock, tomato, salt & pepper, potato, cream, butter.
Dietaries: Gluten Free, Nut Free
Heating Instructions:
For best results, defrost overnight in the fridge. Remove lid and bake in a hot oven on 180C for 30-40 mins (1 or 2 portion sizes) or 45-60 mins (4 or 8 portion sizes).
Cook till hot and golden brown. (It should be steaming when cut in the middle). To avoid dishes over-browning on the top, cover with foil for the last 10 mins.
If cooking from frozen, add additional 10-15 mins cooking time to those detailed above, (1 or 2 portion sizes) or 20-25 mins (4 or 8 portion sizes).
