Harrys all-time favourite meal is my Lamb Veggie and Rice. Six months on he still loves it, only the consistency has changed. Lately I have been mixing it up using a few other seasonal veggies and this combination has been working really well.

Definitely worth a try if you haven’t already.

Ingredients

• 2 cups cooked rice (I use brown)
• 500g lamb or beef, diced into small chunks
• 1 small tin creamed corn
• ½ brown onion, finely sliced
• ½ cup peas
• 1 large sweet potato, peeled, chopped
• 1 large parsnip, peeled, chopped
• ½ cup broccoli florets
• ½ cup button mushrooms, chopped
• 2 cups vegetable stock
• 1 tbs olive oil

Method

Step 1

Heat the oil in a large saucepan. Saute the onions until clear. Add the chopped lamb and brown all over. -

Step 2

Add the sweet potato, parsnip and stock, cover and leave for 5 minutes or until sweet potato is soft. Add the broccoli, mushrooms, corn and peas, cook for a further 5 minutes - or until the vegies are tender -

Step 3

Blend mixture until you have desired consistency. Stir through the cooked rice. Serve fresh and freeze remaining in small portions -