Lamb & Sweet Potato Pot

Lamb & Sweet Potato Pot Lamb & Sweet Potato Pot
7 people 95 minutes 10 minutes


  • 1 pinch Black Pepper
  • 100 ml Chicken Stock Cube
  • 30 g Frozen Peas fresh or frozen
  • 4 - Mushrooms thinly sliced
  • 250 g SuperValu Diced Lamb
  • 1 tbsp SuperValu Olive Oil
  • 0 - SuperValu Onion thinly sliced
  • 1 - SuperValu Sweet Potato peeled and cubed


(from 8 months - can be given from 4 months if pureed)

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. Heat the olive oil in a pan and add the lamb, brown on all sides then transfer to an oven-proof dish.
  3. Drain the oil from the pan and wipe with some kitchen paper.
  4. Add the potato, mushroom and onion to the pan and pour over the chicken stock, sprinkle with black pepper, bring to the boil then pour over the lamb.
  5. Cover and bake in the oven for 1 – 1¼ hrs, until the vegetables and meat are tender.
  6. Remove the cover from the dish for the last ten minutes of cooking to allow the juices to reduce. Mash or puree to desired consistency.
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