150g lean cooked lamb, cut into cubes
75g sliced leeks
125 cauliflower, broken into florets
50g mushrooms, sliced
12 black olives, pitted and chopped
200g carrots, sliced
1 onion, sliced
2 tomatoes, sliced
150ml Vegetable stock
Salt and freshly ground black pepper

1. Remove any fat from the meat. Arrange the meat and vegetables, except the tomatoes, in layers in a casserole. Sprinkle with salt and pepper to taste, then arrange tomato slices over the top.
2. Pour in the vegetable stock and cover
3. Cook in the centre of a preheated oven at 180ºC for 45 minutes
4. Lightly steam the french green beans
5. Serve hot on a bed of lightly steamed french green beans or mash potatoes (optional)

Preparation time: 20 minutes

Cooking time: 45 minutes