40g Parmesan cheese, crust removed and cut into cubes (3cm)
600g water
250g lamb meat, cut into cubes
1 tbsp dried oregano
80g olive oil
1 pinch sea salt, to taste
1 pinch ground black pepper, to taste
2 garlic cloves
2 carrots, cut into pieces
2 celery stalks, trimmed and cut into pieces
4 spring onions/shallots, trimmed and cut into pieces
2 tsp Vegetable stock paste
60g tomato passata (puree)
20g Worcestershire sauce
800g canned butter beans (2 cans) rinsed and drained

Method – Preheat oven to 180°C

  • Place Parmesan cheese into mixing bowls and grate 10 sec/speed 8. Transfer into a bowl and set aside. Rinse and dry mixing bowl.
  • Place water into mixing bowls. Place Varoma dish into position. Weigh lamb into Varoma dish, then rub lamb with 2 tsp of the dried oregano and 20g of the olive oil. Season with salt and pepper, secure Varoma lid and steam
    15 min/Varoma/speed 1
    . Set Varoma aside. Rinse and dry mixing bowl.
  • Place cooked lamb into mixing bowls and chop closed lid position/Turbo/1 sec/1-2 times or until mince consistency is achieved. Transfer into a ThermoServer or large bowl and set aside.
  • Place garlic, carrot, celery, spring onions/shallots, remaining 2 tsp of the oregano and 30g of the olive oil into mixing bowl and chop 4 sec/speed 5.
    Scrape downs sides of mixing bowl with spatula, then cook 3 min/100°C/reverse/speed 1.
  • Add reserved lamb mince, stock paste, tomato passata (puree) and Worcestershire sauce and cook
    10 mins/100°C/reverse/speed soft
    . Transfer into an ovenproof dish (approx. 15 x 22 cm) and set aside. Clean and dry mixing bowl.
  • Place butter beans and remaining 30g olive oil into mixing bowl and blend 15 sec/speed 5. Scrape down sides of mixing bowls with spatula, season to taste and repeat blending until a smooth consistency is achieved.
  • Spread butter bean mash over the top of the lamb mixture and sprinkle with reserved Parmesan. Bake for 10 – 15 minutes (180°C) or until top is golden brown and bubbling. Serve hot.

Cook’s notes

  • If cooking for one, transfer any leftovers into a freezable container and place into the freezer to enjoy later in the week.
  • Butter beans, also known as lima beans, have a rich buttery texture – making them the perfect substitute for mashed potato. High in fibre and protein, butter beans also help to stabilise blood sugar levels after eating.
  • Replace Butter Bean mash with caulimash (see recipe from previous week).

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